Vanilla Rice Pudding With Cherry And Rum Syrup

• 100g (3 1/2 oz) pudding rice
• 1/2 cup double cream
• 18 fl oz milk
• 25g (1 oz) caster sugar
• Pinch of salt
• 1 vanilla pod
• 2 tbsp dark rum
• 100ml (3 1/2 fl oz) water
• 2 tablespoons dark or light muscovado sugar
• 100g (3 1/2 oz) dried cherries

1. Preheat the oven to 350u0b0F. Mix together the rice, cream, milk, sugar and salt. Cut the vanilla pod in half and use a knife to scrape out the seeds, then add these to the rice mixture. (If you like, put the vanilla pod in as well to add a little more flavour.) Pour the mixture into a 10-12 inch diameter ovenproof dish and bake for 2 hours.
2. Meanwhile, make the syrup. Heat all of the ingredients in a small saucepan set over a medium heat. Bring to the boil, then reduce the heat and cook until the cherries have absorbed all of the liquid, stirring occasionally.
3. Leave the rice pudding to cool a little, then serve warm or cold with the cherry and rum syrup.

rice, double cream, milk, caster sugar, salt, vanilla pod, dark rum, water, sugar, cherries

Taken from www.seriouseats.com/recipes/2014/01/vanilla-rice-pudding-with-cherry-and-rum-syru.html (may not work)