In a medium saucepan combine rice, water and put it on a medium heat. When water starts to boil, add almond milk, vanilla extract and sugar.
Reduce the heat to medium-low and stirring occasionally cook until rice absorbs all water and is soft, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely.
In a large bowl, combine coconut cream and powdered sugar. Using an electric mixer, beat the cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.
For the sauce
In a small saucepan combine frozen cherries, sugar and water.
While the cherries are cooking, dissolve cornstarch in lemon juice in a separate small bowl.
When cherries start to boil, add cornstarch mixture and cook until the sauce slightly thickens, about 3-5 minutes.
This step is optional - Place 1 whole almond in one of the serving glasses. (Whoever finds the almond, wins a small prize like a marzipan pig.)
Spoon a few tablespoons of vegan Risalamande into each serving glass. Drizzle with cherry sauce, place a few Mint leaves and sprinkle with some chopped or sliced almonds.