Almond Rice Pudding with Sweet Cherry Sauce and Caramel Cream
- In a medium saucepan, bring the cherry juice, sugar, and vanilla bean pod and its seeds to a boil.
- In a small bowl, whisk the cornstarch into the remaining cherry juice and pour it into the saucepan. Continue to cook over high heat, whisking, until the sauce turns clear. Discard the vanilla bean pod and stir in the cherries.
- Keep the sauce warm.