Put the water, rice and salt in a saucepan with a lid and boil for about 10 minutes.
Add the milk, cover with the lid, and leave to swell on low heat for about 45 minutes.
Remove the saucepan from the heat and allow the rice pudding to cool.
Whip the cream lightly and fold it into the cold rice pudding.
Add the icing sugar and vanilla sugar.
Make the cherry sauce. Bring the berries, water, cane sugar and cinnamon sticks to the boil.
Mix the potato starch with 1-2 tsp water and stir into the cherry sauce. Leave to cool, and serve the rice à la Malta in eight glasses with the cherry sauce.
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