Put milk into a non-stick pan and bring to almost simmering point – add the rice.
Keeping the heat low (probably lowest setting) cook the rice for 30 minutes with the lid on stirring at regular intervals. (Very important not to burn).
Then remove lid and cook for further 15 - 20 minutes simmering and stirring until rice is cooked and porridge like.
Once cooked stir in the caster sugar, sherry and chopped almonds into the rice porridge.
Put in a bowl to cool and then refrigerate until chilled. (Overnight is fine).
Whip the cream into soft peaks
Fold a little cream into the rice porridge to loosen it and then carefully fold the rest of the cream in, then add the whole almond.
Place in a glass serving dish and decorate with a few flaked almonds if wished and put back in fridge to thoroughly chll..
For Cherry Sauce:
Put the cherries, water, sugar and blackcurrant squash in a pan, bring to the boil then turn down heat to simmer gently for 10 minutes.
Mix the potato flour and 2 tbsp ice cold water together to form a paste and lowering the heat stir into the cherries cooking for another minute to thicken.
Take off the heat, put in a bowl and serve with the Risalamande warm or cold (any leftover sauce can be re-heated)..