Rice and Cherries in the Snow

3 cups water
Dash salt
1 1/2 cups raw rice
3 1/3 cups milk
1/2 cup sugar
1 Tbsp. butter
1 envelope plain gelatin
1 tsp. almond extract
1 cup heavy cream (whipped)
1/4 cup sugar
2 cans (1 lb. each) cherry pie filling

In large saucepan, bring water and salt to boil.  Add rice, cover, and cook over medium heat 15 minutes.  Stir in 3 cups of the milk, 1/2 cup sugar, and butter and cook over low heat, stirring occasionally until thickened.  Meanwhile, soften gelatin in remaining 1/3 cup milk and stir into rice mixture.  Cook 2 to 3 minutes longer.  Remove from heat and stir in almond extract.  Cool.  Fold in cream whipped with 1/4 cup sugar (or use 8 oz. container Cool Whip and omit the sugar) and turn into glass serving dish.  Chill until firm, 2 to 3 hours.  Spread cherries on top to serve. Serves 8 to 10.

This is very pretty served in a large clear glass bowl.