This is not only an excellent, satisfying, everyday dish but also appears on the festive menu of Danish Christmas Dinner.
Wash the rice and drain it; stir slowly into the boiling water to which the salt is added. Cook, without stirring, until tender. Drain, rinse with cold water and drain.
Stir the gelatin into the sherry; set it over hot water to dissolve. Add to the rice; stir into it the sugar and almonds. Whip the cream stiff, fold into it the vanilla and mix with the rice. Pour it into a wet mold. Chill for several hours. Unmold onto a serving platter and serve with cold fruit sauce.