3/4 c. long grain rice
1/4 c. sugar
4 c. milk
1/4 c. milk
1 1/2 tsp. vanilla
1/4 tsp. almond
1/2 c. whipping cream

In heavy 2 quart saucepan combine, rice, sugar and 4 cups milk. Bring to boil, then simmer until rice is tender 25-30 minutes (cook and cook until liquid absorbed). Stir in milk, vanilla and almond. Cool to room temperature. Whip cream to soft peaks (if too stiff the cream breaks down). Fold whipped cream into rice and mixture. Cover and chill thoroughly. Sprinkle with cinnamon and sugar.