⅓ cup whole blanched almonds
1 cup boiling water
1 ½ cups Spekko Jasmine Long Grain White Rice
¼ cup sugar, plus more to taste
1 cinnamon stick
¼ cup butter
½ tsp almond extract
4 ½ cups milk, possibly more if needed

To serve
½ cup almond flakes, roasted
Ground cinnamon
Edible flowers

1. Make the almond milk:
   Place half of the whole blanched almonds into a food processor. Add ½ cup boiling water and puree until smooth. Press through a sieve into a large saucepan.
   Add the remaining almonds and ½ cup boiling water to the food processor and puree again. Strain through the sieve into the pan and discard the leftover pulp.

2. Cook the rice:
   Add 2 cups of milk to the almond milk in the saucepan and bring it to a boil.
   Stir in the rice, sugar, and cinnamon stick. Add half of the butter, a pinch of salt, almond extract, and the remaining 4 cups of milk.
   Bring to a boil, reduce the heat, and cover. Simmer gently for about 30 minutes, adding more milk if necessary.

3. Simmer the rice pudding:
   Continue cooking the rice, stirring occasionally. If the mixture thickens too much, add more milk until the pudding is smooth and velvety but still loose.
   Adjust the sweetness to taste. The pudding should be barely sweet.
   Cook for an additional 15 minutes, stirring often to prevent it from sticking to the bottom of the pan. Stir in the remaining butter.

4. Serve:
   Spoon the rice pudding into serving bowls. Top with roasted almond flakes and a sprinkle of ground cinnamon.
   Garnish with edible flowers and serve warm or chilled.