Prepare the konjac rice according to instructions: Put it into a sieve, wash it under cold water for 2 minutes until the rice is well strained, bring a pot of water to the boil and cook the rice for 3 minutes.
Strain the konjac rice.
In a saucepan, combine konjac rice with 1 1/2 cup heavy cream, sweetener, salt, vanilla seeds, and spices.
Cook over medium heat for 15-20 minutes until somewhat dense.
Beat the egg and stir it in with the remaining 1/2 cup heavy cream. Add in some dried tart cherries (optional).