Risalamande

Instructions

1. Rinse the rice under cold water, then cook it in the milk with the split vanilla pod and the salt over low heat for 35 to 40 minutes, stirring often.
2. Remove the vanilla, add the sugar and let the rice pudding cool completely.
3. Toast the slivered almonds in a dry pan for a few minutes until golden.
4. Whip the very cold cream until firm, then gently fold it into the cooled rice with half of the almonds.
5. For the sauce, heat the cherries with their juice and the sugar, then thicken with the cornstarch dissolved in a little cold water and let it bubble for 1 minute.
6. Spoon the risalamande into a dish, pour over the cherry sauce and sprinkle with the remaining toasted almonds.