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, stirring occasionally.

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.