1 (21 oz.) can cherry pie filling
1/3 c. sugar
3 eggs, slightly beaten
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
3 c. milk, scalded
2 c. cooked rice

Combine cherry pie filling with 1/3 cup sugar and spoon into bottom of a 9 x 9 pan or 2 quart casserole.

Beat eggs slightly; stir in 1/2 cup sugar, salt and vanilla. Add scalded milk slowly, stirring constantly. Add rice and transfer carefully to baking dish, using a measuring cup or ladle so filling and pudding do not mix. Set in a shallow pan of hot water. Bake at 350 degrees for 45 to 50 minutes or until a knife inserted near center comes out clean. Center will still be soft, but will firm up as pudding cools.

Remove to wire rack to cool, then chill thoroughly. Cut into squares and top with whipped cream.