Rice Pudding with Sea Buckthorn-Orange Sauce
Bring the milk to a boil. Stir in the rice and simmer over low heat for 20 minutes, stirring occasionally. Rinse the orange, peel half of the zest in long strips and squeeze out the juice. Stir the zest, sugar and vanilla sugar into the rice. Cover the rice, remove from heat and let stand for 20-25 minutes.
Mix the orange juice and sea buckthorn juice together. Stir the double cream into the rice. Spoon the rice pudding into small serving bowls, drizzle with the sea buckthorn-orange sauce and sprinkle with chopped almonds.