Fly the flag for a Scandinavian-style Christmas with this moreish rice pudding.
600ml/1 pint full-fat milk
100g/3oz pudding rice
30g/1oz sugar
1 vanilla pod, split and seeds scraped out
3 gelatine sheets, soaked in water
400ml/14fl oz whipped cream
6 almonds
ground cinnamon
silver decorative balls
Bring the milk to a boil, add the rice, sugar and vanilla and simmer for 30 minutes, or until softened.
Stir in the gelatine and mix until well combined. Set aside to cool.
Add the whipped cream and beat until well combined. Half-fill six glasses with the mixture, add a whole almond to each. Carefully spoon over more rice pudding mixture. Cover with clingfilm and chill in the fridge.
Serve with flaked almonds, silver balls, cinnamon and icing sugar.
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