Add the water and rice to a saucepan, bring to a boil and cook for about 2 minutes, stirring constantly. Cut the vanilla bean pod in half, scrape out the seeds and add to the rice.
Turn the heat down to low and add the milk. Cook for about 10 minutes, stirring frequently to avoid burning. Turn the heat down, cover and simmer for 25 minutes, stirring occasionally. Be sure to watch the rice as you don’t want it to burn.
Once the rice is cooked, add the confectioners’ sugar and stir.
In a separate bowl, lightly whip the cream to peaks, then fold into the rice pudding. Chill until serving.
For the cherry sauce, combine a small amount of the syrup with the cornflour to make a roux, and set aside. In a saucepan, bring the cherries and the rest of the juice to a boil, then add the roux, stirring constantly.
Allow to boil for a minute for the cornflour taste to disappear. Turn the heat to low until you’re ready to serve with the rice pudding.
Season to taste with orange juice and rum to balance the flavors.
When reading to serving, top the rice pudding with the cherry sauce and enjoy!