Norwegian Rice Cream

from my grandmother Lenore C. Gundersen, who served a mission in Norway

This makes about 6 cups, can double

4 cups milk
1 c rice

Bring to a boil stirring constantly.
Reduce heat and simmer.  Cover and cook until liquid is absorbed.

Add:
 2 t vanilla
2 t almond extract
1/2 c sugar.

Stir well and let stand at room temperature until cool.  Then refrigerate overnight.

Whip 1 1/2 pints of whipping cream and some sugar. Fold into rice mixture.  Refrigerate until ready to serve.

When serving, top with Danish Dessert prepared as directed according to the sauce directions, with mashed raspberries or strawberries.

A Norwegian tradition is to put one whole almond in one of the servings.  The person that gets the almond has good luck for a whole year, or you can give a prize instead.