2 c. milk
1/3 c. pearl or other short - grain rice
2 tbsp. sugar
1/2 tsp. vanilla
1/4 c. slivered almonds
1 whole blanched almond
1 tbsp. cream sherry or sweet Marsala
1/2 c. whipping cream
Brandied cherries (optional)

Scald milk in a heavy 2 quart sauce pan over medium heat. When milk begins to boil, slowly simmer in rice and sugar. Reduce heat, cover and simmer slowly over low heat for about 25 minutes or until rice is tender. Stir in vanilla; let rice stand at room temperature until cool. Fold in slivered almonds, the whole almond and sherry. Whip cream until stiff; fold into pudding. Transfer to a glass bowl; cover and refrigerate for 1 hour or longer (up to a day), until chilled through. Top with cherries. Makes 4 to 6 servings. Can substitute Cool Whip or vanilla ice cream.