Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring frequently until pudding is thick and creamy, about 15 minutes. Do not boil. Remove from heat, add almond extract; cool Beat cream in chilled bowl until stiff peaks form. Fold whipped cream into cooled rice mixture. Blend raspberries in blender until smooth; strain. To serve, place pudding in custard cups. Dollop with 1 tablespoon raspberry sauce and top with almond. Each serving provides: 247 calories 3.8 g. protein 12.4 g. fat 30.9 g. carbohydrate 2.7 g. dietary fiber 43 mg. cholesterol * 43 mg. sodium