Rice à la Mande is the Danish brother of rice cream and it tastes much better. It has grated marzipan instead of sugar and a little crunch in the form of almond shavings.
1 l of milk
1 dl porridge rice
1 vanilla bean, divided in two lengthwise
1 can cream whipped into cream
75 g almond flakes
1/2 marzipan sausage, coarsely grated
Boil porridge of milk, rice and vanilla bean and let the porridge cool. Add almond flakes, cream and marzipan.
Served with cherry sauce.