| • | Place a 2-quart saucepan over medium heat.
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| • | Add in rice, milk and sugar and mix well.
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| • | Stir continuously for about 15 minutes, or till the pudding turns thick and creamy.
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| • | Remove from heat and add the almond extract. Cool the mixture.
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| • | Place the cream in a bowl and beat well to form stiff peaks.
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| • | Fold this cream into the cooled rice mixture.
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| • | Place the raspberries in a blender and blend them well until smooth.
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| • | Strain the mixture.
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| • | For serving, place pudding in custard cups.
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| • | Top it with a tablespoon of raspberry sauce and a whole almond. |
