Sweetened whipped cream and toasted chopped almonds, optional
In a heavy saucepan, combine rice, milk, cream and sugar; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until rice is soft, about 20 minutes, stirring frequently.
Remove from heat. In a small bowl, stir a small amount into egg yolks; return all to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely.
Layer half the blueberries, half the pudding mixture and half the raspberries in six parfait glasses. Repeat layers. Refrigerate until serving. If desired, top with whipped cream and almonds.