• Put in a large pan with thick bottom the 2L of milk
• Bring to a boil and when boiling, put temperature down and add the rice
• Keep temp at 2 or 3 on a scale of 9 during about 1,5 hours
• Keep stirring every few minutes during that time, until the porridge has the correct consistency
  

Risalamance

• Let the rice porridge cool down completely
• Scrape the seeds out of the vanilla bean
• Add the seeds from the vanilla bean to the sugar and mix the two together with your fingers
• Add the vanilla sugar to the porridge, mix together
• Whip the cream and add the cream to the porridge, keep the mixture airy
• Add the almond pieces to the porridge and stir it through, keep the mixture airy
• Add 1 full almond if you play the game and hide it in the mixture
• Put in fridge until you need it