Carinthian World Mother (Almond Milk Rice)

Boil the milk with sugar, cloves, cinnamon bark and a little salt. Add the washed rice to the milk and cook until well tender, about 25 minutes. Strain the rice and remove the spices. For the almond milk, whisk some milk with cornstarch and egg whites. Boil the remaining milk with marzipan and sugar. Thicken with the mixed cornstarch and let it cool down. Whip the sweet cream in half and fold it in. Now mix the rice with the almond meal. For the berry sauce, mix the vanilla cream powder with some orange juice. Boil red wine, the remaining orange juice and sugar with the cinnamon bark. Boil down the mixed cream powder and let it boil. Stir the berries into the lukewarm mixture. Arrange on plates and drizzle with the berry sauce. Garnish with the toasted almonds.

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