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Rice Pudding With Almonds and Cherry Sauce

4 3/4 cups whole milk
7 tablespoons sugar, plus
3/4 cup sugar
3/4 cup short-grain or medium-grain rice
1 vanilla bean, split lengthwise
1/2 cup sliced almonds, toasted
1 cup chilled whipping cream
1 16 oz package frozen pitted cherries, thawed
1 lemon, quartered
1 tablespoon cornstarch, mixed with 1 Tbsp water

Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan.
Scrape in seeds from vanilla bean; add bean and bring to boil.
Reduce heat to medium and simmer until rice is tender and mixture
is thick, stirring frequently, about 35 minutes. Discard vanilla
bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal
baking pan; cool completely.

Using electric mixer, beat cream and 2 tablespoons sugar in medium
bowl until medium peaks form. Fold cream into rice pudding mixture
in pan. Cover and refrigerate until cold, about 4 hours. (Can be
made 1 day ahead. Keep refrigerated.)

Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium
saucepan over medium heat until cherries are tender, stirring
occasionally, about 5 minutes. Add cornstarch mixture and bring to
boil, stirring constantly. Discard lemon. Spoon pudding into bowls.
Spoon hot cherry sauce over.

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