Rice Cream

¾ cup uncooked rice
1 quart milk
1 teaspoon salt
½ cup sugar
½ teaspoon Almond extract
½ cup toasted slivered almonds, chopped
1 pint cream, whipped

Bring milk to a boil. Add rice and salt and transfer to a double boiler. Cook 1 ½ hours or until fluffy, stirring occasionally. Cool completely. Add sugar, almonds and almond extract. Fold in whipped cream. Serve with strawberries. (Fred’s mother always put a whole almond in one of the servings. Who ever got this would get a box of chocolates. This was their Christmas dinner dessert tradition.)