1 cup cooked rice
2 tablespoons granulated sugar*
1 cup skim milk
1 teaspoon vanilla extract
1/4 cup sliced almonds
1/3 cup whipping cream, whipped
1 cup fresh raspberries**
Whipped cream for garnish (optional)
Sliced almonds for garnish (optional)
Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. Remove from heat; stir in vanilla. Fold in almonds and whipped cream.
Alternate rice pudding and raspberries in parfait glasses or dessert dishes. Garnish with whipped cream and almonds, if desired.
Makes 4 servings.
*Low-calorie sugar substitute may be substituted if added after rice mixture is cool.
**Strawberries or other fruit may be used.