Cherry Rice Pudding

1 can pitted unsweetened pie cherries
Water
1 1/2 cups instant rice
1/2 cup sugar
1/2 teaspoon almond extract
Whipped topping, thawed

Drain the cherries and add water to the juice to make 1 1/2 cups liquid.
Bring liquid to a boil, stir in sugar to dissolve, then the rice.
Cover and turn off heat. Let stand 7 to 10 minutes until liquid is
absorbed. Let cool to lukewarm and stir in cherries and flavoring.
Fold in whipped topping to taste and serve at once or chill.

Serves 6 to 8.

If using sweet cherries, reduce or omit sugar.