Raspberry Rice Dessert

Combine rice and water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and water is fully absorbed. Remove from heat and let cool completely.

Place almonds in a small bowl and pour boiling water over them. Let stand for 2 minutes, then drain and slip off the skins by pinching each almond between your fingers. Pat dry and roughly chop or leave whole as desired.

If using frozen raspberries, transfer them to a bowl and allow them to thaw at room temperature. Drain any excess liquid gently to prevent the dessert from becoming watery.

Pour the whipping cream into a chilled mixing bowl and beat with an electric mixer on medium-high speed until soft peaks form. Add sugar to taste and continue beating until stiff peaks form.

Gently fold the cooled cooked rice into the whipped cream using a large spatula, taking care not to deflate the cream. Mix until the rice is evenly distributed throughout.

Carefully fold in the blanched almonds and raspberries, reserving a few raspberries for garnish. Stir gently so the raspberries remain as whole as possible.

Transfer the mixture into a serving bowl or individual dessert cups and smooth the top with a spatula. Garnish with the reserved raspberries and a few whole almonds.

Cover the dessert with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld and the dessert to set properly.