Red Raspberry Rice Pudding
1 cup uncooked, long-grain rice
3 cups milk
1/2 cup sugar
1/2 tsp. salt
2 eggs, well-beaten
1/2 cup heavy (whipping) cream, whipped
1 tsp. almond extract
2 cups fresh raspberries
Combine rice and milk in top of a double boiler. Cook rice until tender,
Add sugar and salt; mix well.
Stir in eggs, mix well and cook over medium heat 2 minutes.
Remove from heat. Fold in whipped cream, extract and raspberries. Pour into
bowls and chill.
Makes 6 servings.