Rice puding

This sweet rice treat is excellent warm or cold.  I like to have it for breakfast, premade in the refrigerator.  you can also reheat in the microwave.  You can keep this in the frige for up to three days covered.
13/4c white rice                               1/2tsp salt
1/2c sugar                                        1TBS butter or (Spanish EVOO)
4c milk                                             2 egg yokes
1tsp vanilla                                        3/4c dried cherries chopped
Heat milk on medium to a simmer (just before a boil).  Add rice, cherries and salt cover, reduce heat and stir about every fifteen minutes for thirty minutes.  Don't over heat or get in a hurry.  Remove from heat, add sugar,egg yokes and vanilla  stir quickly.  Replace cover for about two minutes.  Set rice pudding aside until ready to serve.  Try it warm, its delightful.