The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable. Long-grained rice works best; try basmati, jasmine, or popcorn rice for even more variety.
This recipe was featured on Martha Stewart Living TV.
The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over one layer, leaving a 1-inch border around the edge, then assemble the cake. When it's time for dessert, make the meringue, frost the cake, and brown it.
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries
figure in at every level, thanks to kirsch liqueur in the cake and the meringue and a smear of preserves layered in between.