Bring the milk to the boil in a saucepan with the salt and sugar. Rinse the long-grain rice in a sieve under cold water.
Drain thoroughly and add to the hot milk. Allow to swell at a low temperature for 40 minutes. Soak the white gelatine in a cup with a little water for 5 minutes and squeeze out exactly.
Stir into the hot rice pudding until the gelatine has dissolved. Then put the long grain rice in the refrigerator for 25 min.
Drain the morello cherries in a sieve. Whip the cream with the vanilla sugar until stiff and carefully fold into the cooled rice.
Layer long-grain rice and cherries (reserve a few for garnish ) alternately in a glass bowl. Garnish with cherries. Refrigerate until ready to serve.
Menu 5/84
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