For almond milk, place blanched almonds in a small bowl, and pour the boiling water over them.
Cover, and soak for at least 15 minutes.
Blend the soaked almonds into a fine puree.
Strain the almond milk through a double layer of fine muslin cloth into a small bowl.
, squeezing the cloth to extract as much almond milk as possible.
Combine the milk, light cream, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly.
As the milk comes to a boil, reduce the heat.
Add rice as almond milk comes to a boil, and reduce the heat.
Stir the rice and almond mixture, because rice flour has a tendency to separate from the liquid and settle at the bottom.
Add it to the milk and cream in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping.
Cook over low heat until the mixture thickens and a thin custard is formed on the spoon.
Continue cooking the custard, uncovered, for an additional 5 minutes.
The custard should be quite thin.
As it chills, it will thicken considerably.
Stir in the rose water, cover, and refrigerate to chill thoroughly.
A skin will form on the custard.
Simply stir it in with a wire whisk.
To serve, pour into individual dessert dishes, sprinkle with chopped almonds and pistachios, and place a teaspoon of pomegranate or a strawberry in the center.
