A twist on rice pudding!

This is a recipe I always make for the 4th of July and it is always devoured. I make it with the fresh raspberries from the back yard, but frozed would do great too.

Creamy rice with raspberry sauce:

3/4 cup uncooked rice
4 cups water
1/2 tsp salt
1/2 cup sugar
1/2 tsp almond flavoring
1 cup powdered milk
1 small carton Cool Whip
1 box raspberry Danish Dessert
1 cup (more or less) raspberries
Cook the rice in the water and salt about 11/2 hours until the rice is thick and the water is absorbed, then mix in the sugar, dry milk, and almond flavoring. Spread this in the bottom of a 9X13 pan and refrigerate.
Meanwhile, mix up the Danish Dessert and cool.
When everything is cool, stir the Cool Whip into the rice, and mix the raspberries into the Danish Dessert, then spread the Danish Dessert mixture on top of the rice mixture. Serve immediately, or return to fridge for later.
Enjoy!! Birdie