Stars and Stripe Torte

Bring milk to a simmer in a medium saucepan over medium heat. Add uncooked rice, butter, and salt, stirring occasionally until the rice is tender and creamy, approximately 20-25 minutes.

Remove rice from heat and let cool for 2-3 minutes. Slowly temper the egg yolk mixture by adding spoonfuls of the warm rice to the eggs while whisking constantly to prevent curdling.

Pour the tempered egg mixture back into the saucepan with the rice, stirring constantly over low heat for 2-3 minutes until thickened slightly. Remove from heat and stir in vanilla extract and almond extract.

Transfer rice pudding to a shallow baking dish or 9-inch round cake pan, pressing gently to create an even layer. Refrigerate for at least 15 minutes until cooled.

Whip 1/2 cup of heavy cream until soft peaks form. Fold in vanilla cookie crumbs gently to create a streusel-like mixture, then spread or sprinkle this mixture evenly over the chilled rice pudding base.

Whip the remaining 1/2 cup of heavy cream until stiff peaks form. Dollop or spread whipped cream over the cookie mixture.

Arrange fresh strawberry slices in one section or stripe pattern and fresh blueberries in another section across the top to create the patriotic red, white, and blue design. Serve chilled.