1/2 c. rice
2 c. milk
1/2 tsp. salt
1 env. Knox gelatin
1/4 c. cold water
1 (10 oz.) pkg. frozen raspberries
1 pt. whipping cream
1/4 tsp. almond flavoring
1/3 c. sugar

In a double boiler, cook the following ingredients until very thick: Rice, milk and salt. Dissolve Knox gelatin in cold water and add to the hot rice (after it thickens); refrigerate until cold. Whip whipping cream until thick. Add the sugar and almond flavoring. Add to rice mixture. Put in a large oiled mold. Refrigerate.

Thaw frozen berries, unmold rice salad and spoon berries over rice salad mold or place in a small dish to be served with rice inside the molded ring.