Raspberry Rice Pudding

Combine the cooked rice, sugar, milk, and vanilla extract in a medium saucepan over medium heat, stirring occasionally to prevent sticking.

Warm the mixture gently for 8-10 minutes, stirring frequently, until heated through and slightly thickened; do not let it boil.

Remove from heat and let the pudding cool to room temperature, about 5 minutes, while stirring occasionally.

Fold the whipped cream and toasted sliced almonds into the cooled rice mixture using a spatula until just combined.

Gently fold in half of the fresh raspberries, reserving the remainder for garnish.

Divide the raspberry rice pudding evenly among four serving bowls or glasses.

Top each serving with the remaining fresh raspberries, additional whipped cream, and toasted sliced almonds if desired.

Serve immediately while the pudding is still cool, or refrigerate for up to 2 hours before serving.