Rice Pudding with Almonds and Cherry Sauce

1. 1

   Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan.

2. 2

   Scrape in seeds from vanilla bean; add bean and bring to boil.

3. 3

   Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes.

4. 4

   Discard vanilla bean.

5. 5

   Mix in almonds.

6. 6

   Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.

7. 7

   Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form.

8. 8

   Fold cream into rice pudding mixture in pan.

9. 9

   Cover and refrigerate until cold, about 4 hours.

10. 10

    (Can be made 1 day ahead.

11. 11

    Keep refrigerated.)

12. 12

    Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes.

13. 13

    Add cornstarch mixture and bring to boil, stirring constantly.

14. 14

    Discard lemon.

15. 15

    Spoon pudding into bowls.

16. 16

    Spoon hot cherry sauce over.

* Per serving · 4 servings · Values may vary.

No additional tips available.