Cream with cherries

Fry milk with rice, sugar and vanilla bean in a pan. Stir well and cook slowly on low heat for 12 minutes. From fire, stir half of sherry through rice. Remove the vanilla pod from the rice, scrape it with a knife blade and stir it with rice. Allow vanilla rice to cool. Drain the cherries and pour over the rest of the sherry. Chop the almonds coarsely and roast golden brown in a dry frying pan. Cool on plate.

In large bowl, whipped cream is almost stiff. Stir in rice and almonds. Divide the cream of the rice in six dishes or in a large serving dish. Creating cherries.