Add rice, water, and sea salt to a heavy-bottom pot. Bring to a boil for 2 mins.
Add milk, vanilla bean, cinnamon, and nutmeg. Stir well to combine as mixture heats back up to a very low boil. Stir, reduce heat to simmer and cover with a tight-fitting lid. Simmer on low for 30-35 mins, stirring frequently to prevent milk from scalding and rice from sticking to bottom of pot. This is especially important during the last 5 mins of cooking time.
Remove from stove, remove vanilla bean and stir in chopped almonds and whole almond. Cool in fridge.
Whip cream in a cold bowl with sugar and vanilla. Store in fridge.
Add frozen cherries, water, a scant pinch of sea salt, and maple syrup to a saucepan. Bring to a boil and reduce heat to simmer. Continue to simmer until cherries begin to soften and mixture slightly thickens. Add kuzu and water mixture to the pot. Stir well to combine. Set aside to cool.
When rice pudding is cold, gently fold in whipped cream. Divide into dessert cups and top with a spoonful of cherry sauce.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.