Take a deep pot , add water and rice, bring it to a boil. Now add milk in it and stir it, bring it to the boil, partially cover it and keep stirring it occasionally so that it doesn't burn or sticks at the bottom. Cook it roughly about 30 minutes, add salt in it and mix it, cook for another 5- 10 minutes depending if the consistency has become thick as mentioned in the close up picture ( please ignore the cinnamon in the picture, as it is from Risengrød recipe) If so then remove it from the stove.
Let it cool down at the room temperature and refrigerate it over night so that next day it can be prepared for Risalamande.
Next day, start with whipping the fresh cream, add sugar gradually , open the vanilla pod and add vanilla in the whipping cream, add chopped almonds, mix it with the ready Risengrød and also hide 1 almond if playing the game mentioned above ;)