Risalamande

1. Rinse the rice in cold water. In a saucepan, add the rice and water and bring to the boil. Cook for 2 minutes until the water is almost evaporated.
2. Add the milk, sugar and vanilla pod and bring to the boil while stirring.
3. Reduce the heat to low, cover and simmer gently for 30-35 minutes until the rice is tender and the mixture thickens. Stir frequently to ensure that the rice doesn't burn. Allow the rice to cool before putting it in the fridge to chill.
4. Once the pudding has cooled, remove the vanilla pod and whip the cream until soft peaks form, then gently fold it into the rice until light and fluffy.
5. Spoon the Risalamande into bowls and top with flaked almonds, orange slices and Apple, Quince & Gingerbread Jam.