In heavy 2 quart saucepan, combine uncooked rice and sugar. Stir in milk. Bring mixture to a boil. Reduce heat. Cover and cook 20 to 25 minutes or until rice is tender, stirring occasionally. Stir in dry milk, vanilla, and almond extract. Cool to room temperature. Whip cream to soft peaks. Fold whipped cream into rice mixture cover and chill thoroughly. To serve: Spoon rice pudding into dessert dishes and put Pure Labrador Cloudberry (Bakeapple) Spread over each serving. Garnish with small dollop of whipped cream. Makes 6 to 8 servings.