Creamed Rice Pudding With Warm Cherry Sauce Recipe

How to make Creamed Rice Pudding With Warm Cherry Sauce

1. Add the water and rice to a thick-bottomed saucepan. Bring to the boil and cook for about 2 minutes, stirring continuously. Cut the vanilla pod/bean, scrape out the seeds and add to the rice (throw in the pod/bean too, for flavour).
2. Turn the heat down to low and add the milk. Cook for about  
3. 10 minutes, stirring frequently to avoid it burning and sticking  
4. to the pan. Turn the heat down to a very low heat, cover and simmer for 25 minutes, stirring occasionally (or until the rice is cooked). Keep an eye on it, because it can burn easily. 
5. Once the rice is cooked, remove the rice pudding from the heat and add salt, to taste. Leave to chill, ideally overnight. 
6. To assemble the dish, roughly chop the almonds, apart from one, which should be kept whole. Set aside. 
7. Remove the vanilla pod/bean, add the sugar and chopped almonds and stir. Add a dash of water if the pudding has set too firmly. 
8. In a separate bowl, lightly whip the cream to peaks, then fold into the rice pudding. Add the whole almond and chill until serving. 
9. For the cherry sauce, combine a small amount of the syrup  
10. with the cornflour/cornstarch to make a roux, and set aside. In a saucepan, bring the cherries and the rest of the juice to the boil, then add the roux, stirring constantly. Allow to boil for a minute for the cornflour/cornstarch taste to disappear. Turn the heat to low until you’re ready to serve the sauce so it doesn’t continue to boil. Taste to see if more sugar is required. Season to taste with orange juice and rum to balance the flavours.