Categories: Desserts 
      Yield: 8 servings 
  
      2 c  Cooked rice 
      2 c  Lowfat milk 
    1/3 c  Sugar 
      1 ts Almond extract 
      1 c  Heavy cream 
     10 oz Frozen sweetened raspberries 
           -- thawed 
      8    Whole almonds 
  
  Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring 
  frequently until pudding is thick and creamy, about 15 minutes.  Do not 
  boil.  Remove from heat, add almond extract; cool  Beat cream in chilled 
  bowl until stiff peaks form.  Fold whipped cream into cooled rice mixture. 
  Blend raspberries in blender until smooth; strain.  To serve, place 
  pudding in custard cups.  Dollop with 1 tablespoon raspberry sauce and top 
  with almond. 
   
  Each serving provides: 
  * 247 calories 
  * 3.8 g. protein 
  * 12.4 g. fat 
  * 30.9 g. carbohydrate 
  * 2.7 g. dietary fiber 
  * 43 mg. cholesterol 
  * 43 mg. sodium 
   
  Source: The Many Nationalities of Rice 
  Reprinted with permission from USA Rice Council 
  Electronic format courtesy of Karen Mintzias