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["Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.", "Preheat oven to 350u00b0F.", "Prepare a sheet pan with parchment paper.", "Spread the blanched almonds on the parchment.", "Bake almonds for approximately 10 minutes or until golden and aromatic.", "Set pan aside to cool.", "Add the salt to 1 cup of water in a medium saucepan and bring to a boil.", "Add rice to the saucepan, cover and reduce the heat to low.", "Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.", "In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.", "Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and""milky""; about 5 minutes.", "Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.", "Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.", "Pour almond milk into the saucepan with the cooked rice.", "Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.", "Add honey and stir the mixture.", "Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.", "Remove pan from heat and cool before transferring pudding to a bowl.", "Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.", "Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit."]
