Preheat oven to 400 F / 200 C.
Rinse the rice thoroughly, then cook it over medium high heat in a thick-bottomed pot with the milk until it starts to boil. Stir, scraping the bottom, the entire time. (This is the part that can be a little bit of a drag. Just remember that your work is pretty much over after this.)
Once your rice mixture starts to boil, turn off the heat. If you’ve already opened and scraped your vanilla bean, now is the time to add it (seeds and bean) and the sugar and salt to your rice mixture.
If your pot doesn’t work in the oven, put it in a casserole dish, cover with a lid, and place it in the over for 30 minutes. Don’t be nervous. It will still look liquid-y when you take it out of the oven. Give it a little stir and then let the rice cool off completely.
Take the vanilla bean out.
If you haven’t done it already, rough chop your almonds.
Whip the cream until it has the consistency of yogurt. It should not have any stiff peaks. Gently fold in the whipped cream with the almonds and cool rice.
Put your Risalamande in the fridge for at least 30 minutes so everything can set up.
Serve with warm cherry sauce. (Here at home, we actually eat it without the sauce half the time.) We also have some in the house that prefer a raspberry sauce. It is just frozen raspberries, thawed, and cooked with a little sugar.