This traditional saucepan rice pudding is often featured at smorgasbords in Scandinavian restaurants. You won't be able to resist its creamy, yet fluffy, texture.

2	cups	milk
1/3	cup	long grain rice
1/8	tsp.	salt
1/3	cup	sugar
1/4	tsp.	almond extract
1/4	cup	chopped blanched almonds
3/4	cup	whipping cream

• In a heavy medium saucepan, combine milk, rice, and salt. Bring just to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally. Remove from heat. Stir in sugar and almond extract. Transfer to a medium bowl and cover; cool to room temperature. Chill in the refrigerator for at least 4 hours or up to 24 hours (mixture will thicken as it chills).
• To serve, stir almonds into rice mixture. Whip the cream just to soft peaks and fold in. Spoon into dessert dishes. Cooking: 20 min. Chilling: 4 to 24 hr.