1 qt. milk
3 1/2 tbsp. sugar
3/4 c. long grain rice
3/4 c. blanched almonds, chopped
1/4 c. sherry
2 tsp. vanilla
1 c. heavy cream, chilled

Bring milk to boil in 2 quart sauce pan; add sugar and rice. Stir, lower heat and simmer uncovered about 25 minutes (rice should be soft, but not mushy). Pour immediately into a shallow bowl to cool quickly. Add almonds, sherry and vanilla. Whip cream in chilled bowl until thick. Fold cream into rice mixture. Chill in serving dish. Top each serving with cold cherry or raspberry sauce, or spoonful of cherry liqueur (Kirschwasser, or Cherry Heering).