• 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, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely.
• In a large bowl, combine heavy cream and powdered sugar. Using an electric mixer, beat the heavy cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.

For the cherry sauce

• 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.* (See the notes)

To serve

• This step is optional - Place 1 whole almond in one of the serving glasses. (Whoever finds the almond, wins a small prize, usually it's a marzipan pig).
• Spoon a few tablespoons of Risalamande into each serving glass. Drizzle with cherry sauce and sprinkle with some chopped or sliced almonds.