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Raspberry Rice Pudding

1 cup cooked rice
2 tablespoons granulated sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup sliced almonds, toasted
1/3 cup whipping cream, whipped
1 cup fresh raspberries*
Whipped cream for garnish (optional)
Sliced almonds for garnish (optional)

1. 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. Cool. Fold in almonds and whipped cream.
2. Alternate rice pudding and raspberries in parfait glasses or dessert dishes. Garnish with whipped cream and almonds, if desired..

Makes 4 servings.

*Strawberries or other fruit may be used.

Recipe provided courtesy of the USA Rice Federation.