1/2	Vanilla bean OR	1 Tbsp. Vanilla extract
6	Cups	Milk
3/4	Cup	Sugar
3/4	Cup	Arborio rice (italian short grain rice) or regular long-grain rice
1/2	Cup	Dried cherries or raisins
2	Tbsps.	Dark rum (optional)
1/4	Tsp.	Salt
1/2	Cup	Heavy whipping cream

With knife, cut vanilla bean lengthwise in half. Scrape out and reserve seeds from inside both halves.

In a 4-quart saucepan, heat milk, sugar, vanilla-bean seeds, and vanilla-bean halves to boiling over medium-high heat, stirring occasionally. (if using vanilla extract, add in step 3 with rum.) Stir in rice; heat to boiling. Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally, until mixture is very creamy and slightly thickened (pudding will firm up upon chilling). Remove and discard vanilla bean halves.

Spoon rice pudding into a large bowl; stir in dried cherries, rum and salt. Cool slightly, then cover and refrigerate until well chilled, at least 6 hours.

Up to 2 hours before serving, whip cream until stiff peaks form. Fold whipped cream, half at a time, into rice pudding and serve.

YIELD: 12 Servings .