Rice Pudding "Risalamande"

Ingredients:

• 0.5 cups Arborio rice or medium-grain white rice
• 4 cups whole milk
• 0.5 cups of sugar
• 1 vanilla pod, seeds removed from the pod
• 1/8 teaspoon fine sea salt
• 0.5 cup freshly squeezed lemon juice, from about 3 large lemons
• 1/4 tbsp. Amaretto liqueur
• Zest of 3 large lemons
• 0.5 cup whipping cream
• 1/4 cup toasted sliced ​​almonds, see below
• Cherry sauce, for serving

Preparation:

1. In a medium heavy saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla bean, and salt. Bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes.
2. In a medium bowl, combine the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice and simmer for another 10 minutes. Remove the vanilla bean and discard. Stir in the heavy cream (the mixture will still be runny but will thicken as it cools). Divide the rice pudding among the bowls. Cover and refrigerate for at least 4 hours.
3. Sprinkle cooled rice pudding with flaked almonds and serve with cherry sauce.
   
   Roasted almondsSpread it in a single layer on a baking sheet. Bake in a preheated oven at 175°C (350°F) until lightly browned, about 6-8 minutes. Cool completely before using.