Danish Rice Pudding (Risalamande) with Cherry Sauce

**Rice Pudding:** In a large saucepan, combine the rice and milk. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.

Reduce the heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, or until the rice is very soft and most of the milk has been absorbed. Stir frequently during the last 15 minutes to prevent sticking.

Remove from heat and stir in the vanilla extract, almond extract (if using), and sugar. Let cool completely.

In a separate bowl, gently whip the heavy cream until soft peaks form.

Fold the whipped cream into the cooled rice pudding along with the chopped almonds. Be careful not to overmix; you want to keep the pudding light and airy.

Hide the whole almond in the pudding, making sure it's well concealed.

Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

**Cherry Sauce:** While the rice is cooking, make the cherry sauce. In a small saucepan, combine the cherries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally.

Simmer for 10-15 minutes, or until the cherries have softened and released their juices.

In a small bowl, whisk together the cornstarch and cold water to make a slurry. Pour the slurry into the simmering cherry mixture and stir constantly until the sauce thickens, about 1-2 minutes.

Remove from heat and let cool slightly.

Serve the chilled Risalamande with a generous spoonful of cherry sauce. Whoever finds the whole almond wins a prize!