Rice and Cherries in the Snow

Cook the rice in salted water with a small pat of butter or margarine according to package directions until tender, then drain and allow to cool completely to room temperature.

Sprinkle the unflavored gelatin over 1/4 cup of cold milk in a small bowl and let it stand to soften for about 5 minutes, then heat gently while stirring until the gelatin is fully dissolved.

Combine the remaining milk, sugar, and a pinch of salt in a saucepan over medium heat, stir in the dissolved gelatin mixture, then remove from heat and stir in vanilla extract and almond extract.

Fold the cooled cooked rice into the milk and gelatin mixture, then refrigerate until the mixture begins to thicken and mound slightly when dropped from a spoon.

Whip the heavy cream with a small amount of sugar in a chilled bowl until stiff peaks form, then gently fold the whipped cream into the thickened rice and gelatin mixture.

Pour the mixture into a lightly oiled decorative mold or bowl, smooth the top, and refrigerate until fully set and firm.

Prepare the cherry topping by combining sugar, cornstarch, and drained cherry juice in a saucepan over medium heat, stirring constantly until thickened, then stir in red food coloring and the cherries.

Unmold the chilled rice dessert onto a serving plate by briefly dipping the mold in warm water and inverting, then spoon the cooled cherry topping generously over the white molded dessert and serve immediately.