Cinnamon Rice Pudding with Dried-Cherry Sauce

6 cups water
1½ cups uncooked jasmine rice
1 tsp. salt
1 cinnamon stick
3 cups milk
1/2 cup sugar
1 tsp. cinnamon
1 tsp. vanilla extract
½ tsp. almond extract

Sauce:
1 cup dried tart cherries
1½ cups water
2 tbsp. sugar
1 tbsp. water
1 tsp. cornstarch
1/2 tsp. vanilla extract
1/4 tsp. almond extract

To prepare pudding, combine first 4 ingredients in a large, heavy saucepan;
bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until
rice is tender. Drain.

Return rice and cinnamon stick to pan; stir in milk, 1/2 cup sugar, and ground
cinnamon. Bring to a simmer over medium heat, stirring constantly. Reduce
heat to medium-low; cook 30 minutes or until thick, stirring frequently.
Discard cinnamon stick. Remove from heat; stir in 1 tsp. vanilla and
1/2 tsp. almond extract.

To prepare sauce, combine cherries and 1½ cups water in a medium saucepan;
bring to a boil. Reduce heat, and simmer 20 minutes. Stir in 2 tbsp. sugar;
cook 5 minutes. Combine 1 tbsp. water and cornstarch. Add to cherry
mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring
constantly. Remove from heat; stir in ½ tsp. vanilla and 1/4 tsp. almond
extract. Serve pudding with sauce.

8 servings