Almond Rice Pudding

• 6 cups milk
• 2 cups blanched almonds
• 1/4 cup sugar
• 1 strip (2 inches) orange peel
• 2/3 cup arborio rice
• 1/2 tsp orange blossom water
• 1 None pomegranate
• 1/4 cup slivered almonds, toasted
• 1 pinch ground cinnamon

1. Blend the milk and blanched nuts, in batches, until smooth. Strain the milk mixture through a fine sieve into a large saucepan.
2. Stir the sugar and orange peel into the milk mixture on high heat. Bring to a boil, stirring occasionally.
3. Gradually stir in the rice. Reduce the heat to low; simmer, uncovered, stirring occasionally, for about 35 mins or until the rice is tender. Discard the orange peel; stir in the orange blossom water. Let stand for 10 mins.
4. Remove the seeds from the pomegranate. Serve the warm rice pudding sprinkled with pomegranate seeds, slivered nuts and cinnamon.

milk, blanched almonds, sugar, orange peel, arborio rice, orange blossom water, pomegranate, slivered almonds, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/35471 (may not work)