In a large saucepan, combine the milk, sugar, vanilla, and rice. Bring to a simmer over low heat and allow cook until rice is tender, about 35 to 40 minutes
In a medium-sized bowl, whisk together the egg yolks and powdered sugar. Slowly temper the eggs by adding the hot rice mixture, a little at a time, while whisking. Once the eggs become warm, add them back to the pan. Stir constantly until the pudding thickens. Add the white chocolate chips and stir until combined and smooth. Stir in the cherries, then remove the pan from the heat and mix until all of the ingredients are evenly distributed.
Refrigerate the pudding for 1 to 2 hours. Remove from the refrigerator, scoop the pudding into serving dishes and garnish with fresh mint, cherries and chocolate chips
Recipe courtesy of Aaron McCargo Jr.