Danish Almond Delight

1 envelope plain gelatine
2 cups cooked rice
1 1/2 cups milk
1 cup granulated sugar
1/2 pint whipping cream, whipped
1/2 cup blanched slivered almonds
1 teaspoon almond flavoring
Red food coloring

Soften gelatine in 1/2 cup cold milk. Stir into bowl of 1 cup very hot milk. Chill and when mixture begins to thicken, add rice. Fold in whipping cream, flavoring and almonds and food coloring. Pour into a 1 1/2-quart heart-shape mold.