Start this recipe the day before serving. This recipe requires a large saucepan with a lid.
In the saucepan, bring the water to boil over medium-high heat. Add the rice and cook, stirring, for 3 minutes. Add the milk and the vanilla bean paste and bring back to the boil.
Reduce the heat to low and partially cover the pan. Simmer, stirring occasionally to avoid catching on the bottom, for 40 minutes or until most of the liquid is absorbed and the rice is tender.
Remove from the heat and stir in the sugar and salt. Allow to cool, then cover and refrigerate overnight.
The next day, with an electric mixer, whip the cream until stiff peaks form. Fold the cream into the rice pudding. Pour the risalamande into a serving bowl, or individual serving bowls, and sprinkle with the almonds.
Serve with salted caramel cream and cherry jam.