1 tbsp. butter
1 c. water
1 c. uncooked long grain rice
1 qt. milk
3 tbsp. sugar
1/2 tsp. salt
1 cinnamon stick
1 c. finely chopped almonds
1 c. whipped whipping cream
2 tsp. vanilla
1 unblanched almond
Raspberry sauce (recipe follows)

1. Heat butter, water and rice to boiling in Dutch oven; reduce heat. Simmer uncovered until water is absorbed, about 12 minutes.

2. Stir milk, sugar, salt and cinnamon stick into rice mixture. Heat to boiling; reduce heat and cover. Simmer, stirring occasionally until milk is absorbed, 50 to 60 minutes. Remove cinnamon stick; cool. Stir chopped almonds into cooled rice mixture.

3. Beat cream in chilled bowl until soft peaks form. Add vanilla; beat until stiff. Gently fold whipped cream into cooled rice mixture. Tuck the good luck almond into the pudding; divide among dessert dishes. Refrigerate. (Pudding can be stored covered in refrigerator no longer than 5 days.) To serve, top with Raspberry Sauce. Serve with your favorite cookie if desired. Makes 1 1/2 quarts.

RASPBERRY SAUCE:

1 pkg. (10 oz.) frozen raspberries, thawed
1/2 c. sugar

Mix raspberries (with syrup) and sugar in small bowl; let stand 2 hours. Sieve raspberry mixture. (Sauce can be stored covered in refrigerator no longer than 5 days.) Makes about 1 1/3 cups.