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1
Preheat oven to 350F.
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2
Spread almonds on baking sheet and bake until golden, about 8 minutes.
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3
Remove from oven; set aside to cool.
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4
In medium saucepan, bring 1 cup water and salt to a boil over high heat.
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5
Add rice, reduce heat to low, cover and simmer until water is absorbed and rice is tender, 16 to 20 minutes, depending on type of rice.
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6
Meanwhile, chop 1/4 cup toasted almonds and set aside for garnish.
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7
In blender, combine remaining 1 cup toasted almonds and 1 cup water.
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8
Blend until mixture is smooth, 1 to 2 minutes.
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9
Add 1 3/4 cups water and blend until smooth, about 1 minute.
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10
Strain almond milk through cheesecloth into cooked rice in saucepan, squeezing out as much liquid as possible.
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11
(Or, strain milk through fine-mesh sieve several times before adding to rice.)
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12
If using vanilla bean, scrape seeds into rice mixture with tip of knife then add bean, or stir in vanilla extract.
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13
Stir in maple syrup, return to a simmer and cook uncovered, stirring occasionally, until thickened slightly, about 8 minutes.
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14
Remove from heat; cool slightly.
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15
Transfer pudding to a bowl, removing vanilla bean if using.
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16
Cover and refrigerate overnight.
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17
To serve, spoon rice pudding into dessert dishes, sprinkle with reserved almonds and garnish with strawberries and mint sprigs.
