Fly the flag for a Scandinavian-style Christmas with this moreish rice pudding.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.