Norwegian rizcrem

Having created a rice pudding map of the world, how ever to choose a rice pudding to feature? I turn to my favourite, a recipe from talented author and my dear friend Matilda Culme-Seymour. She writes:

‘Cinnamon is a spice I associate strongly with my Norwegian heritage. Every Christmas Eve, we would eat this rice pudding - rizcrem - to determine who opened the first present; a blanched almond was hidden in the clouds of ambrosial rice, and if you found it you would