Ris Kreme (Almond Rice)

6 cups milk
2 cups rice
1 pod vanilla
1 almond
1/4 cup sugar
2 cups whipping cream

Bring the milk to a boil, add the rice and cut up vanilla. Stir until the milk begins to boil again. Put a tight fitting lid on and let the rice simmer over a very low flame for 1 hour without touching it. Remove from heat and keep covered until ready to use. When completely cool add the sugar, the blanched almond and the stiffly whipped cream. It will be lumpy when cool but breaks apart when you add the sugar.

*To blanch an almond I put a cup of water in the microwave for 1 1/2 to 2 minutes. Then place almond in water until skin becomes soft and can be slid off.

*I make half of this recipe for my family of young children.