In medium saucepan place 1 cup of rice and 2 cups of the milk. Heat over medium heat, stirring frequently, until rice is tender (about 20-25 minutes). You may need to add extra milk as the rice is cooked and becomes more tender.
Place 3 tablespoons of cold water in a small microwave safe dish and sprinkle gelatin envelope on top. Allow the gelatin to soften for 1-2 minutes and then place in microwave for 20-30 seconds to dissolve. Add to cooked rice mixture and stir well.
Add sugar, dash of salt, and additional 2 cups of milk to rice mixture and stir.
Place rice mixture in large, freezer safe, bowl. Put bowl in the freezer and stir occasionally until mixture is cold and firm but not set or frozen. This process will take about 40-50 minutes. Remove from freezer once it's firm.
Whip the heavy cream and vanilla together on medium to high speed until soft peaks form. Gently fold whipped cream, ground almonds, and 1 whole peeled almond (Tip: Leave the whole almond in hot cup of water for 15 minutes and the skin will peel right off.) into the rice mixture. Transfer to serving bowl and chill in the fridge until ready to serve.
Serve in small dessert bowls and garnish with cherry or raspberry topping. Not a fan of fruit topping? Some prefer just sprinkling with cinnamon or nutmeg.
Recipe serves 6-8.