3 c. water
1 1/2 c. rice
1/2c. sugar
1 tbsp. butter
1 env. unflavored Jello
1 tsp. almond extract
1 c. whip cream
3 c. (2 cans cherry pie filling)

Bring water to boil, add rice and cook 15 minutes. Stir in 3 cups milk (1/3 with Jello), sugar and butter over low heat until thickens. Stir softened gelatin into rice, cook 2 or 3 minutes more.

Remove from heat, stir in almond extract, cool for 3 hours. Fold in whip cream and put into serving dish. Top with cherries.