Ingredients

3/4 cup uncooked long-grain rice
1 teaspoon salt
4 cups milk
1/2 cup sugar
1/2 teaspoon almond extract
1 cup heavy cream, whipped
Raspberry sauce (recipe follows)

Directions

Cook rice, salt and milk in a double boiler, stirring often, about 1 1/2 hours or until rice is soft and mixture is thick. Add sugar and almond extract. Chill thoroughly. Fold in whipped cream. Serve with raspberry sauce. Serves 8.

Raspberry Sauce:
10-ounce package frozen raspberries
1/2 cup water
1 1/2 tablespoons cornstarch

Combine raspberries and water and bring to a boil. Put through a sieve to extract all the juice. Add enough water to make 1 1/2 cups juice. Combine a little cold water with 1 1/2 tablespoons cornstarch. Add cornstarch mixture into juice, and cook and stir until mixture is thick and clear. Chill and serve with pudding. Makes 1 1/2 cups sauce.