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In a saucepan, bring half-and-half, white granulated sugar, and salt to a boil. Add rice and stir until combined. Bring back to a boil, reduce heat, cover, and simmer for 1 hour and 15 minutes until thick and creamy.
Remove from heat, stir in vanilla extract and dried dried red tart cherries.
Let cool to room temperature. Cover and chill at least 4 hours.
Pour whipping cream into a large bowl. With an electric mixer on high speed, whip the cream until noticeably thickened. Add confectioners’ sugar and continue beating about 2 minutes.
Fold half of the sweetened whipped cream into the rice pudding. Use the remaining whipped cream as a topping for the Pudding.
Note: If you must, you may substitute milk for the half-and-half, but the pudding will not be as rich and creamy. Try experimenting with other dried fruits such as raisins, etc.
Yield: 4 to 6 servings