Put the rice, sugar, cinnamon and milk
into a pan, bring to the boil, partly cover the pan and simmer, stirring
occasionally, for about 40 minutes, or until the rice is tender and the
milk has been absorbed.
Put 45 ml water into a cup or small
bowl, sprinkle on the gelatine and heat in a pan of hot water to
dissolve the gelatine.
Stir 30 ml of the gelatine mixture and
the vanilla essence into the rice.
Leave to cool, then beat in the
yoghurt and most of the almonds.
Spoon into 4 individual serving
Melt the remaining gelatine mixture
and stir into the raspberries to glaze them.
Spoon on top of the rice, decorate
with the reserved almonds and chill.