Milchreis mit Kirschen (Rice Pudding with Cherries)

Rinse the rice under cold water. In a heavy-bottomed saucepan, combine the rice, milk, sugar, a pinch of salt, and the scraped seeds from half a vanilla pod (or vanilla sugar).

Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to very low, cover the pot, and simmer for 25-30 minutes, stirring every 5-10 minutes, until the rice is tender and creamy and most of the milk has been absorbed.

While the rice is cooking, prepare the cherry topping: Drain the cherries, reserving about 50ml of the juice. In a small saucepan, combine the reserved cherry juice with the cornstarch, whisking until smooth. Add the drained cherries and heat gently, stirring until the sauce thickens slightly.

Remove the Milchreis from the heat. If it's too thick, stir in a splash more milk. Divide the warm Milchreis into bowls and top generously with the warm cherry sauce. Serve immediately.