Ingredients

Steps

• Combine milk, rice, butter, sugar, and vanilla in a large saucepan.
• Heat slowly until near boiling, then simmer for 30 minutes while stirring.
• Simmer cherries, sugar, lemon juice, and 300ml water in a separate pan for 10 minutes.
• Mix arrowroot with a little water until smooth and stir into the cherries until thickened.
• Stir kirsch into the compote if desired.
• Stir chopped almonds into the rice pudding.
• Serve the pudding topped with whipped cream and the cherry compote.