1.    Pour the milk into a pot or sauté pan and place it on the stove over medium heat. 2.    Split the vanilla pod, scrape out all the seeds and add them to the milk along with the pods and cardamom pods. 3.    Pour the rice into a pot over medium heat. 4.    Add the water, bring it to a boil and let it cook for 2-3 minutes.  5.    Preheat the oven to 130°C (convection).  6.    Add the milk, vanilla pods, and cardamom pods to the rice pot and let it cook for 10 minutes while stirring.  7.    Place the pot in the oven with a lid on for 30 minutes.  8.    Stir the porridge, turn off the oven, and let the pot stand for an additional 10 minutes (the porridge should preferably be a bit thin as it will thicken when cold). 9.    Now mix cream cheese, sugar, salt, and orange and lemon zest into the porridge. 10.   Transfer it to a bowl and cover with cling film directly touching the porridge (to prevent condensation). 11.   Place the porridge in the refrigerator until cold (preferably overnight). 12.   Remove the vanilla pod and cardamom pods from the porridge. 13.   Whip 2 dl of whipping cream and gently fold it into the porridge along with the almonds - save a little for garnish! 14.   Serve with cherry sauce - preferably from Sorring Bær.