In a medium saucepan combine the Short-grain pudding rice with the Whole milk and a pinch of Salt. Split the Vanilla bean, scrape the seeds into the pot and add the pod as well.
Bring the mixture to a gentle simmer over medium-low heat, then reduce the heat and cook uncovered, stirring occasionally, until the rice is very soft and the mixture is thick and creamy (about 30–40 minutes).
Stir in the Granulated sugar while the rice is still warm so it dissolves completely, then remove and discard the vanilla pod. Let the pudding cool to room temperature, then chill until thoroughly cold.
While the pudding chills, whip the Heavy cream to soft peaks; for a sweeter result you can add a little extra sugar to the cream as you whip.
Gently fold the whipped cream into the chilled rice mixture until uniform and airy, taking care not to deflate it.
Stir in roughly chopped Blanched almonds, reserving one whole almond if you want to keep with the Danish tradition of hiding a single whole almond for a prize.
To make the cherry sauce, heat the Pitted sour cherries in syrup in a small saucepan. Dissolve the Cornstarch in a little Water to make a slurry, then whisk it into the simmering cherries and cook until the sauce thickens and becomes glossy. Taste and add a touch more sugar if you prefer it sweeter.
Serve the chilled risalamande in bowls and spoon warm cherry sauce over each portion. Optionally garnish with extra chopped Blanched almonds for texture.
