Moroccan Rice Pudding with Toasted Almonds

• 3/4 cup arborio rice
• 1 1/2 cups water
• 1/4 teaspoon salt
• 2 tablespoons plus 1 teaspoon unsalted butter
• 2 1/2 cups whole milk
• 3/4 cup confectioners' sugar
• 1 tablespoon orange-flower water (optional)
• 1/2 cup blanched almonds

1. In a fine-mesh sieve, rinse the rice under cold water until the water runs clear.
2. Transfer the rice to a medium saucepan.
3. Add the water and salt and bring to a boil.
4. Add 2 tablespoons of the butter, cover and cook over low heat until the water is almost completely absorbed, about 15 minutes.
5. Stir in the milk and sugar and bring to a boil over moderate heat.
6. Cook, stirring occasionally, until the rice is tender, about 7 minutes.
7. Stir in the orange-flower water and simmer for 1 minute.
8. Transfer the rice pudding to a bowl and let cool; the pudding will firm up.
9. Meanwhile, in a small skillet, melt the remaining 1 teaspoon of butter.
10. Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes.
11. Transfer the almonds to a plate to cool.
12. Sprinkle the almonds over the pudding and serve.

arborio rice, water, salt, unsalted butter, milk, sugar, orangeflower water, blanched almonds

Taken from www.foodandwine.com/recipes/moroccan-rice-pudding-with-toasted-almonds (may not work)