Bring milk to a boil slowly in a large pot.

Add rice to the boiling milk and reduce heat to low.

Simmer, stirring every 3 minutes, until rice is tender (approximately 45 minutes).

While rice is simmering, chop almonds and prepare raspberry sauce.

Remove rice from heat and let cool completely.

Once cooled, add vanilla sugar, sugar, and chopped almonds to the rice.

Gently fold in whipped cream.

Chill the rice pudding thoroughly.

To make the raspberry sauce: In a medium saucepan, combine frozen raspberries and 2 tablespoons of water.

Heat until raspberries are thawed and softened.

Add sugar to the raspberries and stir.

Simmer for 3-5 minutes.

If desired, mix cornstarch with remaining water to form a slurry and add to the sauce to thicken. Omit for a thinner sauce.

Serve chilled rice pudding with warm raspberry sauce.