Danish Rice Pudding

Directions

1. 1
   Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring frequently until pudding is thick and creamy, about 15 minutes.
2. 2
   Do not boil.
3. 3
   Remove from heat, add almond extract; cool Beat cream in chilled bowl until stiff peaks form.
4. 4
   Fold whipped cream into cooled rice mixture.
5. 5
   Blend raspberries in blender until smooth; strain.
6. 6
   To serve, place pudding in custard cups.
7. 7
   Dollop with 1 tablespoon raspberry sauce and top with almond.