Method1. In a large heavy based pan, add the pudding rice and almond milk.
2. Split the vanilla pod in half, scrape out the vanilla seeds and add to the pan together with the pod.
3. Over a gentle heat, stirring occasionally, cook for between 30 and 40 minutes until all of the liquid has been absorbed. Remove the vanilla pod.
4. Serve in individual glass jars, topped with Opies Black Cherries in Kirsch, drizzle over some syrup and a grating of nutmeg.