Almond Rice Pudding with Sweet Cherry Sauce and Caramel Cream
- Bring the water to a boil in a medium saucepan. Add the rice and cook, stirring, for 3 minutes. Stir in the milk and vanilla bean pod and its seeds. Bring to a boil.
- Simmer the rice on low heat, stirring occasionally, until the liquid is absorbed and the rice is tender, 35 to 40 minutes. Remove the pot from the heat and stir in 6 tablespoons of sugar and 2 pinches of salt. Let cool, then discard the vanilla bean pod. Cover the rice pudding and refrigerate overnight.