Preparation time: 15 minutes. Cooking time: 30 to 35 minutes. Serves: 6.

1 1/4 c. milk
1 1/4 c. water
1/4 c. granulate sugar
1 c. uncooked rice
2 tbsp. soft butter
1/2 tsp. almond flavoring
1 c. whipping cream
1 tbsp. granulated sugar
1/2 c. blanched, slivered almonds
Raspberry jam or sauce

1. In a large saucepan, combine milk, water and the 1/4 cup sugar. Bring to a boil over high heat. Stir in rice.

2. Reduce heat. Simmer, uncovered, 30 to 35 minutes until rice is tender and liquid is absorbed.

3. Remove from heat. Stir in butter and almond flavoring until well combined. Cool.

4. Whip cream. Beat in 1 tablespoon sugar.

5. Fold cream and almonds into pudding.

6. Spoon pudding into a bowl or individual serving dishes. Cover. Chill at least 2 hours.

7. Spoon jam over top of each serving.

TIPS: To blanch almonds, place in a medium-size bowl. Pour in just enough boiling water to cover nuts. Let stand 10 seconds. Drain. Cover with cold water. Drain. Gently pinch to remove shells and skins.