Put milk and rice in a pot and bring to a boil while stirring.

Turn down the heat to a gentle simmer and put the lid on the pot.

Split the vanilla pod and scrape out the seeds. "Mash" them together with a little sugar to separate the seeds.

Add sugar, vanilla sugar, and the whole empty vanilla pod to the pot.

Stir and let the rice pudding simmer for 40-50 minutes, stirring occasionally.

Put the almonds in a small pot and add water to cover. Bring to a boil and let the almonds boil for a minute.

Remove the pot with almonds from the heat and let it stand for 10 minutes.

Blanch the almonds.

Chop the almonds - not too finely, they should have some texture!

When the pudding is done, mix it with the blanched and chopped almonds and let it cool.

When the rice pudding is completely cooled, whip the cream to a light foam and fold it into the dessert.

Place the dessert in the fridge for a couple of hours before serving.

Serve with cherry sauce.