In a medium sauce pan combine rice, water and put it on a medium heat.When water starts to boil, add milk, vanilla extract, sugar and salt. Reduce the heat to medium-low and stirring occasionally cook until rice absorbs all water and is soft.
In a small sauce pan combine frozen cherries, sugar and water. In a separate small bowl dissolve corn starch in lemon juice. When cherries start to boil, add corn starch mixture and cook until the sauce slightly thickens, about 3-5 minutes.