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In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil.
Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form.
With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract.
Dollop over pudding. Garnish with cherries if desired.