Traditionally served on Christmas Eve with warm cherry sauce on the side, this lovely Danish dessert is a far superior version of rice pudding. Whoever finds the almond hidden within its creamy depths gets a present, so make sure you’ve gotten something special tucked aside.

Yield: 10 servings

Add milk to a saucepan. Scrape insides of vanilla bean into milk, and add rice and sugar. Bring to just a boil, and stir. Cover, and reduce heat to a low simmer. Cook for 30 minutes. Transfer rice to a large bowl. Press saran wrap over rice, and refrigerate until completely cold.

Add whipped cream to a bowl with confectioners’ sugar. Beat with a hand mixer until soft peaks have formed. Fold cream and 1 whole almond into rice mixture until combined. Top with blanched almonds. Serve immediately, or refrigerate in an airtight container.