Step 1

Bring 1 1/2 cups water and 3/4 cup arborio or sushi rice to a boil in a medium saucepan over high heat. Reduce the heat to medium, cover, and simmer until the water is fully absorbed, 10 to 15 minutes.

Step 2

Uncover and add 1 can coconut milk, 1 1/3 cups almond milk, 1/3 cup granulated sugar, 1/2 teaspoon vanilla bean paste, and 1/2 teaspoon kosher salt. Stir to combine. Simmer uncovered, stirring frequently, until the mixture thickens into a pudding consistency, 20 to 30 minutes.

Step 3

Transfer to a serving bowl. Press a sheet of plastic wrap directly onto the pudding to prevent a skin from forming. Let cool to room temperature and serve, or refrigerate until chilled.

Step 4

Place 1/3 cup water, 1 tablespoon lemon juice, 2 teaspoons cornstarch, and 2 teaspoons granulated sugar in a small saucepan and whisk until the cornstarch is dissolved.

Step 5

Add 12 ounces cherries and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cherries are tender and the sauce is thickened, about 10 minutes. Let cool for 5 minutes before spooning over the rice pudding.