Boil the chicken for about 45 minutes, and let it cool off. Save the soup. Then pick all the meat of the chicken, and cut it into small pieces. Melt the butter, and add the flour. Let it cook for a minute or so, and then add the water from the aspargus and a bit of the soup. Add the liquid a bit at a time. Mix it well, and let it boil until you have a nice sauce. Then add the asparagus and the chicken meat. Add salt and lots of pepper (and perhaps a bit of nutmeg - it was not in the version at the food exchange, and is not reallt necessary) and let the whole thing boil for a minute of two.
Boil the milk and the rice until you have a nice thick substance with no liquid milk flowing around. Directly on a stove it might take about an hour - maybe longer, depending on the rice. Add a bit of salt and serve the dish with cinnamon, suger and butter.
Cook risengrød as explained above, but don't add salt in the end. Chop the almonds (except for one - the guy who gets that one gets a present) and whip the cream (like it's a bitch). Now mix almonds and whipped cream with risengrød and vanilla. You might also want to add some sugar, depending on how you like it. Serve the dish with warm cherry jam.
