Cherry-Cardamom Rice Pudding

1. 1

   Place the rice, sugar, cardamom, milk and one-third cup of the cherries in a heavy saucepan.

2. 2

   Bring to a boil, lower heat to a gentle simmer and cook, covered, stirring from time to time, until the rice is very tender, about 40 minutes.

3. 3

   Divide the mixture in half and pack into two one-cup heart-shaped molds and refrigerate until well chilled, at least four hours, then unmold.

4. 4

   Alternatively, the mixture can be refrigerated in a small bowl and, once it has been chilled, shaped into two hearts by hand.

5. 5

   Finally chop the remaining cherries and fold them into the whipped cream.

6. 6

   Frost the two heart-shaped puddings with whipped cream and serve.

No additional tips available.