2 cups cooked rice
2 cups milk
1/3 cup granulated sugar
1 teaspoon almond extract
1 cup heavy cream
1 (10-ounce) package frozen sweetened raspberries, thawed
8 whole almonds
Heat rice, milk and sugar in 2-quart saucepan over medium heat stirring frequently until pudding is thick and creamy, about 15 minutes. Do not boil. Remove from heat, add almond extract; cool.
Beat cream in chilled bowl until stiff peaks form. Fold whipped cream into cooled rice mixture.
Blend raspberries in blender until smooth; strain. To serve, place pudding in custard cups. Dollop with 1 tablespoon raspberry sauce and top with almonds.
makes 8 servings.