Place the cold risengrød in a big bowl. It has to be cold or it will melt the whipped cream.

Whip the cream into a fairly stiff whipped cream. Don’t add anything but the whipped cream.

Gently combine the whipped cream with the risengrød so as not to beat out all the air from the whipped cream.

 Add vanilla sugar to taste. I suggest about 5 tsp but it will depend on the strength of your vanilla sugar.

Chop the almonds and fold them into the risalamande. Don’t forget to add one whole almond.

Let it sit several hours to combine. The longer you can leave it the better. It stays good in the fridge for a couple of days and only gets tastier.

 Serve with warm cherry sauce or jam. (or with cold cherry sauce/jam, if that's your preference.)