Raspberry Rice Pudding

Ingredients

• 1 cup cooked rice
• 2 tablespoons sugar
• 1 cup milk
• 1 teaspoon vanilla extract
• ¼ cup sliced almonds, toasted
• ⅓ cup whipped cream
• 1 cup fresh raspberries (or other desired fruit)

Directions

• Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. Remove from heat; stir in vanilla. Cool.
• Fold in almonds and whipped cream.
• Alternate rice pudding and raspberries in parfait glasses or dessert dishes.