ALMOND RICE PUDDING WITH CHERRIES AND BRANDY

Serves 6

1 litre of full-fat milk
8 tablespoons granulated sugar
200 g white rice, short or medium grain
1 vanilla bean, split lengthwise
1 handful chopped almonds, lightly toasted in oven
240 ml double cream, chilled
1 punnet cherries, pitted and chopped
120 ml water
75 g sugar
1 tablespoon kirsch, other cherry brandy or brandy
1 tablespoon fresh lemon juice
2½ teaspoons cornflour
½ teaspoon grated lemon peel

Combine the milk, half of the sugar and the rice in a medium saucepan, scrape in the seeds from the vanilla bean and add the bean as well. Bring the mixture to the boil, reduce the heat to low and simmer, stirring frequently, until the rice is tender and the mixture is thick - this should take about 40 minutes. Discard the vanilla bean. Mix in the almonds and pour the rice into a large pan then cool completely. Beat the cream in a large bowl until soft peaks form. Fold this into the rice pudding and refrigerate until cold, about 4 hours. Before serving, heat the cherries, water, sugar, brandy, lemon juice, cornflour and lemon peel in a saucepan over a medium heat, stirring, until sauce boils and thickens, about 5 minutes. Cool slightly. Spoon the pudding into bowls and drizzle with the cherry sauce.