Rinse the rice, in a sieve, under the cold tap. Transfer the rice to a small sauce pan and add the water, whole milk and pinch of salt. Stir well then place the pan on a medium heat and bring to the boil. Turn down the heat slightly and simmer for 45 minutes, stirring occasionally.
Whilst the rice is cooking make the cherry sauce. First remove the stones from the cherries. In a separate pan add the cherries, water, sugar, and vanilla. Stir and place on a medium heat. Allow the cherry mix to boil and then simmer for 10 minutes. The liquid should reduce and become sticky. Place to one side until ready to serve.
Once the rice pudding is cooked through, serve up in bowls. Quickly reheat the cherry sauce before spooning on top of the pudding along with a sprinkle of flaked almonds and a drizzle of cream if desired.