Danish Almond Rice With A Winter Fruit Salad

Bring the milk, sugar, salt and vanilla to the boil.

Stir in the rice, turn to a low heat and continue stirring regularly, until the rice is completely cooked. Set aside and allow to cool.

Whip the cream to soft peaks, fold through the rice a third at a time till all is incorporated evenly. Add in a dash of cognac. Place in the refrigerator for 20 mins before serving.

Heat the butter till foaming, add in the almonds and toss through the butter till golden, strain away the butter.

Blanch the citrus zest starting in cold water and bringing to the boil, drain and repeat three times (this will take away the bitterness)

Make sugar syrup from the water, sugar, lemon and orange juices, cloves, peppercorns and vanilla beans. Simmer gently for ten minutes.

Add the blanched zest, figs and poach gently till tender.

To serve just scatter the toasted almonds over the chilled rice.