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