1 1/2 c. cooked rice
1 tsp. butter, softened
1/4 tsp. salt
1 c. milk, divided
1 (3 oz.) pkg. cherry-flavored gelatin
1 1/2 c. water
1/4 tsp. almond extract
1/2 c. whipping cream
2 tbsp. sugar
1 (16 oz.) can pitted red cherries, halved and juice reserved

GLAZE:

Reserved cherry juice
1 tbsp. cornstarch
1/4 tsp. almond extract

Combine the rice, butter, salt and 1/2 cup of milk. Let stand. Prepare gelatin with water. Stir in almond extract. Chill until partially set. Whip cream with sugar. Fold rice mixture, cherries and whipped cream into gelatin. Spoon into an oiled 6-cup mold or casserole. Chill until set, about 4 hours.

For the glaze, combine juice and cornstarch in a saucepan. Heat until thickened. Stir in extract. Chill. To serve, unmold fluff and drizzle with glaze.