Step 1

Bring the milk and sugar to the boil in a large pot.

Step 2

Add the rice, cover and simmer until the rice absorbs all the milk.

Step 3

Process to a puree using a blender.

Step 4

Set aside until it cools down.

Step 5

Beat the fresh cream until it becomes thick, and add to the rice mixture.

Step 6

Add the chopped almonds and mix well.

Step 7

Pour the mixture into small serving bowls and spread some raspberry jam over the pudding.

Step 8

Refrigerate before serving.