To begin making, Cinnamon Rice Pudding with Cherry Compote, we will first start making the rice pudding. For making the rice pudding, Place a Sauce Pan With Handle on medium heat, add two cups of water and bring it to a boil.

Once the water boils, add in the washed rice and let it cook for about 10 to 15 minutes on a low flame. Stir it at regular intervals so that the rice doesn't stick to bottom.

Once the rice is half cooked and has absorbed all the water, add the milk and the heavy cream. Let it cook on medium flame for 4-5 minutes, stirring continuously.

At this stage, add the condensed milk and mix well. Please check the sweetness of the rice mixture and adjust the quantity of the condensed milk accordingly.

Let the rice mixture cook and reduce to half of its original quantity. Stir the rice mixture at regular intervals. Your rice mixture should become creamy at this stage and rice will be perfectly cooked by now. Turn of the heat and we will proceed towards seasoning the rice mixture.

Add the vanilla essence, almond essence, cinnamon powder, nutmeg powder in the rice mixture and mix well.

Meanwhile, to make the cherry compote, place a Sauce Pan With Handle on low heat and add the tinned cherries. On a low flame, let them simmer while you add sugar and mash the cherries using a spatula.

At this stage, dissolve 1-1/2 teaspoon cornflour in 2 tablespoon water. Add the cornflour mixture to the cherry mixture and you will notice the cherry mixture beginning to thicken up. Let the cherry mixture boil on a low heat for 1-2 minutes.

Turn off the heat and add vanilla essence. Mix the cherry mixture well and let it cool. Your cherry compote is ready.

To serve Cinnamon Rice Pudding with Cherry Compote, put the rice pudding in a medium sized transparent dessert glass. Top it up with the cherry compote. 

Serve Cinnamon Rice Pudding With Cherry Compote as a dessert after a meal of Cheesy Baked Potato Gratin With Sweet Corn and Cheese Garlic Bread Recipe for a simple weekday dinner.