Dessert

How do I make it?

1. Add water, salt, lemon zest, sugar and rice to a saucepan over high heat. Bring to the boil and boil for 2 minutes. Pour in milk and return to the boil, then immediately reduce heat to low, so it is gently simmering. Cover with a lid and cook, stirring occasionally for 30 minutes. Remove lid and continue cooking for a further 10 minutes, stirring frequently during this time to ensure it does not scorch.  Remove from heat, add 120 g of almonds and stir well to combine. Transfer to a large bowl and refrigerate overnight.
2. After chilling overnight, remove rice from fridge and allow to come to room temperature. Stir well to loosen it up as it will have become stiff in the fridge. Set aside.
3. Whip cream until it begins to thicken, then add sugar, vanilla extract and almond extract. Continue whipping until stiff peaks form.
4. Add whipped cream mixture to the rice and stir well to combine.
5. Prepare the Cherry Sauce by adding cherries and their liquid to a saucepan over medium heat. Let cherries simmer while you prepare a slurry of cornflour and water. Add cornflour to a small dish and mix with enough hot water to make a pourable slurry. Add slurry to the saucepan with the cherries, and stir constantly, until the sauce starts to thicken. Continue cooking and stirring for 1 minute, then remove from heat.
6. Serve pudding topped with Cherry Sauce and sprinkled with reserved almonds.