Rice and Cherries Jubilee

Cook the rice in milk over medium-low heat, stirring frequently, until the rice is tender and has absorbed most of the milk, creating a creamy pudding base. Stir in the sugar and butter until fully melted and incorporated.

In a small saucepan or bowl, sprinkle the unflavored gelatin over cold water and let it bloom for 5 minutes without stirring.

Gently heat the bloomed gelatin mixture over low heat or in a microwave in short bursts, stirring until the gelatin is completely dissolved and the liquid is clear.

Stir the dissolved gelatin and almond extract into the warm rice pudding mixture, combining thoroughly to ensure even distribution.

Pour the rice pudding mixture into a lightly greased mold or individual serving dishes, smoothing the top with a spatula.

Refrigerate the mold until the pudding is fully set and firm, at least 4 hours or overnight for best results.

When ready to serve, unmold the chilled rice pudding onto a serving platter by briefly dipping the mold in warm water and inverting it.

Prepare your Cherries Jubilee sauce by warming cherries with sugar and butter, then spoon the warm cherry sauce over the molded rice pudding just before serving.