In a large heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. Remove from the heat; transfer to a large bowl. Cover and refrigerate until chilled.
Just before serving, stir in chopped almonds and extract. Fold in whipped cream. Garnish with pie filling and slivered almonds.