Donna's MILs rice dessert

Hello here is the recipe for RIS A L'AMONDE with CHERRY SAUCE.

INGREDIENTS
3/4 pint of milk.
1 tsp. vanilla essence.
1.1/2 ozs plain small grain rice.
1 oz. chopped almonds.
2 ozs. sugar.
1 tbsp sweet Sherry
1 tbsp hot water
2 tsps Gelatine
5 ozs of thick cream

SAUCE
1 - 16OZS CAN STONED BLACK CHERRIES
6 TBSPS WATER
2 LEVEL TBSP CORNFLOUR.
Method. Bring milk to boil, add vanilla and rice. simmer uncovered for 20 mins. Add sugar and Sherry to rice etc. stir well, remove from heat and add almonds. Put Gelatine into a cup, add hot water, stir until gelatine is disolved, add to rice and stir well. Pour into a bowl, cover and put in fridge to set. Whip cream until thick, lightly fold into cooled rice, pour the lot into a serving bowl and put in fridge to set. SAUCE. Strain syrup from cherries into a jug and add the water. Put cornfour into a saucepan, add syrup slowly and stir to blend with cornflour. Bring to boil stirring all the time, simmer for 3 minutes. Add cherries and heat through. Serve over rice. Rice dish will keep in fridge for 2 or 3 days. I always make this the day before I am going to serve it, it is easier and sets overnight in fridge. I make the sauce just before serving the desert then it is nice and hot and is nicer.