1 cup uncooked Jasmine Rice
1/2 cup sugar
1/2 tsp. salt
5 cups milk
3 whole almonds
1 tsp. almond extract (or vanilla)
ground cinnamon for garnish

Combine rice, sugar, salt, and milk in the top of a double boiler. Cover. Add almonds.

Set burner temperature so water in the bottom of double boiler is simmering.

Cook 2 hours or until thickened, stirring often.

Stir in almond (or vanilla) extract. Remove whole almonds.

Sprinkle each bowl with cinnamon before serving. Serve with whipped cream flavored with amaretto.