Place the sour cherries in a medium pot over medium heat with caster sugar, lemon juice and spice. Stir to combine. Cook for 15 minutes until the cherries become glossy and syrupy. Set aside to cool.
In a large pot add rice, milk, cream, sugar and vanilla extract.
Cook over low-medium heat for about 45 minutes until milk is absorbed and rice pudding is thick and creamy. Stir every couple of minutes or so.
Serve warm or chilled in bowls with a drizzle of Glühwein cherries on top.
