Cherry-Cardamom Rice Pudding

Directions

1. 1
   Place the rice, sugar, cardamom, milk and one-third cup of the cherries in a heavy saucepan.
2. 2
   Bring to a boil, lower heat to a gentle simmer and cook, covered, stirring from time to time, until the rice is very tender, about 40 minutes.
3. 3
   Divide the mixture in half and pack into two one-cup heart-shaped molds and refrigerate until well chilled, at least four hours, then unmold.
4. 4
   Alternatively, the mixture can be refrigerated in a small bowl and, once it has been chilled, shaped into two hearts by hand.
5. 5
   Finally chop the remaining cherries and fold them into the whipped cream.
6. 6
   Frost the two heart-shaped puddings with whipped cream and serve.