Place the cherries in a colander and drain well, collecting the juice. Heat 2 tablespoons of the juice in a pot. Mix remaining juice and cornstarch until smooth and stir into the pot. Add cherries and allow to cool.
Slice vanilla bean lengthwise and scrape out the seeds. Bring the bean, seeds, milk and salt to a boil in a pot.
Add the rice and simmer over low heat for 25-30 minutes, stirring occasionally. Stir in the sugar.
Serve the rice hot or cold along with the fruit.