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1.
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Make almond lowfat milk: Place blanched almonds in a small bowl, and pour the boiling water over them.
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Cover, and soak for at least 15 min.
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Put the almonds with their soaking water in the container of an electric blender, and finely puree.
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Strain the almond lowfat milk through a double layer of cheesecloth into a small bowl, squeezing the cloth to extract as much almond lowfat milk as possible.
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This will yield 2/3 c..
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3.
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Combine the lowfat milk, light cream, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly.
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As the lowfat milk comes to a boil, reduce the heat.
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Give the rice and almond lowfat milk comes to a boil, reduce the heat.
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Give the rice and almond mix a stir, because rice flour has a tendency to separate from the liquid and settle at the bottom.
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Add in it to the lowfat milk and cream in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping.
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Cook over low heat till the mix thickens and a thin custard is formed on the spoon.
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Continue cooking the custard, uncovered, for an additional 5 min.
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The custard should be quite thin.
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As it chills, it will thicken considerably.
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(If the custard should accidentally stick and burn, turn off the heat, and immediately pour it into another saucepan.
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Don't SCRAPE OUT THE BURNT RESIDUE; it will release the burnt-custard smell and texture into the pudding.
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4.
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Cold the custard thoroughly.
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Check to make sure there are no lumps.
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If there are, pass the custard through a fine sieve.
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(Don't blend it in the electric blender or possibly food processor, or possibly it will become runny.)
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Stir in the rose water, cover, and chill to refrigeratethoroughly.
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A skin will form on the custard.
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No need for alarm.
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Simply stir it in with a wire whisk.
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To serve, pour into individual dessert dishes, sprinkle with minced almonds and pistachios, and place a tsp.
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of pomegranate or possibly a strawberry in the center.
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Note: This dessert can be made ahead and refrigerated for up to 4 days.
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It does not freeze well at all.
