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Raspberry Rice Pudding (dairy)

1 cup uncooked, Long-Grain Rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 Eggs, beaten
1/2 cup whipping cream, whipped
1 teaspoon almond extract
2 cup fresh raspberries

Combine rice and milk in top of a sauce pan and cook over medium heat until the rice is tender, stirring occasionally, about 12 to 15 minutes. Add the sugar and salt; combine well. Stir in eggs, mix well and cook over medium heat 2 minutes. Remove from heat. Fold in whipped cream, extract and raspberries. Pour into bowls and chill. Makes 6 servings.