Easy Risalamande

Traditional Danish rice pudding, served at Christmas Eve dinner. The traditional preparation is more work; Leif's mother made it this easy way. Sometimes spelled Ris a L'amande

Ingredients

2-3 cupscooked rice
2 cupsvanilla pudding
 vanilla extract to taste
12 ozwhipped topping
 slivered blanched almonds

Directions

Mix together rice, pudding, vanilla, and topping. Fold in slivered almonds. Let sit in refrigerator overnight. (Note: traditional recipe had the rice cooked in milk, and the milk thickened with sugar, instead of using vanilla pudding. Some recipes call for 1 or 1½ tsp almond extract, or 2 tsp cardamom.)

Serve cold with warm or cold cherry, apricot, strawberry, or raspberry sauce.

For the traditional game, hide a whole blanched almond in dish before serving, with a small prize for the person who finds it (no probing!). Part of the fun is for the person who finds it to keep it a secret, so that everyone keeps eating until the dish is finished.