1 1/4 cup milk
1 1/4 cup water
1/4 cup sugar
1 cup uncooked rice
2 tablespoons soft butter
1/2 teaspoon almond extract
1 cup whipping cream
1 tablespoon sugar

In large saucepan, combine milk, water, and the 1/4 cup sugar. Bring to a boil over high heat. Reduce heat. Simmer, uncovered, about 30-35 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in butter and almond extract until well combined. Cool. Whip cream. Beat in 1 tablespoon sugar. Fold cream into pudding. Cover and chill at least 2 hours before serving.