1/2 c. rice
3 1/2 c. milk
1 tbsp. butter
1 tbsp. sugar
1 tbsp. vanilla
2 drops almond extract
1/2 c. chopped almonds
1 1/2 c. heavy cream
1 whole almond

Combine milk and rice in saucepan and cook gently over low heat, uncovered, for about 45 minutes or until mixture is thick and creamy. Add butter, sugar, vanilla and almond extract; stir well and set aside to cool completely. Whip cream, sweetened to taste. Fold whipped cream and chopped almonds into creamed rice. Bury whole almond. (The person who gets the whole almond will have good luck during the coming year.) A cold fruit sauce may be served with this.

FRUIT SAUCE:

1 pkg. frozen strawberries or raspberries (16 oz.)
1 tbsp. cold water
1 1/2 tbsp. cornstarch

Thaw fruit completely and sweeten to taste. Blend water and cornstarch to make a smooth paste and blend into fruit mixture. Stirring constantly and gently, bring to a rapid boil. Continue stirring and boil over medium heat for 3 minutes. Set aside to cool.