Instructions: Carefully bring the milk to a boil in a large pot; add the sugar and the rice. Stir a couple of times. Reduce the heat and simmer, uncovered, for approximately 25 minutes or until the rice is soft but not mushy.

According to this recipe a sure test for doneness is to rub a grain of rice between the thumb and forefinger and if it isnt hard in the center it is done.

Immediately pour the cooked rice into a shallow bowl for quick cooling.

Stir in the chopped almonds, sherry and vanilla.

Whip the heavy cream until it is thickened and holds a soft shape. Fold into the lukewarm rice mixture. Spoon into a serving dish and chill.

Apparently a cold cherry or raspberry sauce or some cherry liqueur is often served on top of this version of an ancient Christmas porridge.

Serves 6 to 8.

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