Use a slowcooker liner and grease with butter.

Pour in rice and milk. Remove seeds from vanilla bean pod and stir in with rice milk mixture. Add the vanilla bean pod as well to the mixture.

Turn slow cooker on high for 3.5 hours stirring occasionally and be mindful it does not burn. Can add splashes of milk if it gets too thick.

Remove vanilla bean pod and cool overnight in the fridge.

Whip up the heavy whipping cream to stiff peaks and add as much sweetener as you want. It is meant to only be a little bit sweet so not that much is needed.

Fold the rice in batches in with the whipping cream.

Fold in the almonds and enjoy! Serve alongside warm cherry pie filling.