Bring the milk to the boil with 1 tablespoon of sugar. Add the milk rice and bring to the boil once. Simmer on a low heat with the lid closed for 20 minutes or until the rice is tender. Stir occasionally so that nothing burns.
Drain the cherries and collect the liquid in a measuring cup and fill it up with water so that you have 500 ml liquid. Take 50 ml and stir in the pudding powder.
Put 450 ml in a saucepan and bring to the boil. Stir in the pudding powder and cook briefly while stirring. Fold in the cherries.
Preheat the oven to 200 ° C. Lightly grease a baking pan and place rice and cherries in the pan . Melt the butter and mix with the oats, cinnamon and sugar. Sprinkle the crumbs over and bake in the oven for 15 minutes or until golden brown. Serve with vegan whipped cream.