Combine rice, milk, cherries and sugar in a 2-to-3 quart saucepan; mix well. Cook over medium heat, stirring occasionally, 10 to 12 minutes, or until mixture thickens.

Beat egg in a small bowl. Gradually stir one-quarter of the hot pudding mixture into the egg. Return egg mixture to saucepan; cook, stirring constantly 1 to 2 minutes. Remove from heat; stir in maple syrup and almond. Serve pudding warm or chilled.

Recipe Courtesy of The Cherry Marketing Institute.