Banana Rice Pudding

Combine cooked rice, milk, sugar, butter, and salt in a large saucepan over medium heat. Stir frequently to prevent sticking on the bottom.

Cook the mixture for 15 minutes, stirring occasionally, until it thickens and the rice absorbs the milk.

Remove from heat and stir in vanilla extract until evenly distributed throughout the pudding.

Allow the pudding to cool for 5 minutes at room temperature, then fold in 1 cup of whipped cream gently using a spatula.

Divide half of the rice pudding mixture among four serving bowls or glasses.

Layer half of the chopped bananas and half of the vanilla wafers over the pudding in each serving.

Top with the remaining rice pudding mixture, then layer the remaining bananas and vanilla wafers.

Dollop the remaining 1/2 cup whipped cream on top of each serving, then garnish with maraschino cherries.