1

Halve vanilla pod lengthways and scrape out seeds. Heat milk and 3 teaspoons sugar in a medium saucepan over medium heat. Add vanilla pod and seeds and stir in rice. Reduce heat to low and cook, covered, stirring occasionally, for 25-30 minutes or until rice is tender.

2

Combine cherries, remaining sugar and 100ml water in a medium saucepan over medium heat. Simmer for 5 minutes or until cherries have softened. Combine cornflour and 2 teaspoons cold water in a small bowl and stir until smooth. Stir cornflour mixture into cherries and cook until thickened.

3

Remove vanilla pod from rice and serve topped with hot cherries.