Dried Cherry Rice Pudding

Directions

1. 1
   Combine the milk, vanilla, and cinnamon in a heavy pot.
2. 2
   Slowly bring the mixture just to the boil over medium heat, being careful not to scorch the milk.
3. 3
   Reduce the heat to low, add the rice, and cook at a low simmer for 1 hour, uncovered and stirring occasionally, or until the rice is thoroughly cooked and creamy.
4. 4
   Remove from the heat.
5. 5
   Stir in the cherries and the sugar and cool as quickly as possible.
6. 6
   Refrigerate until completely cold.
7. 7
   Whip the heavy cream into stiff peaks with an electric mixer.
8. 8
   Using a spatula, fold the cream into the chilled pudding, spoon into pudding cups, and serve immediately or refrigerate until needed.