I created this recipe myself. It's a family favorite now, and always requested on cold, rainy days or when someone needs some comfort food. I selected it because it uses three spices I purchase from The Spice House, along with their almond extract. I recommend people use Spice House spices for the best results.
Lightly butter a six-cup glass pan. This is usually an 8x8 inch pan. Preheat the oven to 300 degrees.
Place the buttered pan on a foil-lined baking sheet, as this pudding may spill over in the oven when pulled in and out for stirring.
Mix in pan: milk, rice, sugar, salt. Grate, or shake, desired amount of cinnamon and nutmeg onto top of mixture. Stir in Ceylon cinnamon.
In a separate, small bowl, soak cherries in port mixed with water to cover.
Place pan on top rack of the oven. Stir the pudding every half hour for 1 1/2 to 2 hours.
When the pudding is still a bit milky, but beginning to firm up, drain the cherries thoroughly, pat on a paper towel and add to the pudding, along with the almond extract.
Bake about another 20 minutes to half hour. Do not stir. Do not let the pudding dry out. If you prefer a milkier pudding, bake it for less time.
Place on a cooling rack. Serve warm or cold.
Top with a dollop of whipped cream and a teaspoon of raspberry jam.