1. Make almond milk: Place blanched almonds in a small bowl, and pour the boiling water over them. Cover, and soak for at least 15 minutes. Put the almonds with their soaking water in the container of an electric blender, and finely puree. Strain the almond milk through a double layer of cheesecloth into a small bowl, squeezing the cloth to extract as much almond milk as possible. This will yield 2/3 cup.

3. Combine the milk, light cream, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly. As the milk comes to a boil, reduce the heat. Give the rice and almond milk comes to a boil, reduce the heat. Give the rice and almond mixture a stir, because rice flour has a tendency to separate from the liquid and settle at the bottom. Add it to the milk and cream in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping. Cook over low heat until the mixture thickens and a thin custard is formed on the spoon. Continue cooking the custard, uncovered, for an additional 5 minutes. The custard should be quite thin. As it chills, it will thicken considerably. (If the custard should accidentally stick and burn, turn off the heat, and immediately pour it into another saucepan. Do Not Scrape Out The Burnt Residue; it will release the burnt-custard smell and texture into the pudding.

4. Cool the custard thoroughly. Check to make sure there are no lumps. If there are, pass the custard through a fine sieve. (Do not blend it in the electric blender or food processor, or it will become runny.) Stir in the rose water, cover, and refrigerate to chill thoroughly. A skin will form on the custard. No need for alarm. Simply stir it in with a wire whisk. To serve, pour into individual dessert dishes, sprinkle with chopped almonds and pistachios, and place a teaspoon of pomegranate or a strawberry in the center.

does not freeze well at all.

From Classic Indian Vegetarian and Grain Cooking and Classic Indian Cooking by Julie Sahni