Add the pudding rice, sugar and dairy free milk to a saucepan. Simmer on a low heat for 30-40 mins.
When it's cooked put 2/3 into one bowl and 1/3 into another and leave to cool down.
Mash the raspberries with a fork.
Toast the almonds in a frying pan for a few minutes, shaking the pan to stop them sticking every now and again.
Divide the mashed raspberries between 4 glasses.
Divide the plain rice pudding between the 4 glasses.
Sprinkle the toasted flaked almonds on top.
This dessert can be made gluten free by using a gluten free milk.