• Set one whole almond aside (for the Maldengave) and coarsely chop the rest of the blanched almonds. Set aside.
• Rinse the rice under cold water to remove excess starch.
• In a large saucepan, bring 1 cup (240 ml) of water to a boil, then add the rinsed rice.
• Reduce the heat to medium and stir until the water is almost fully absorbed by the rice, this will take less than 5 minutes. Keep an eye on it.

  This process helps soften the rice before adding milk, allowing it to absorb the flavors more effectively.
• Gradually add milk, stirring frequently to prevent it from sticking to the bottom of the pot. Lower the heat and simmer until the rice is soft and the milk has thickened, about 30–40 minutes.
• Stir in sugar, cardamom, and a pinch of salt. Let it cool completely before moving to the next step.

Whipping the Cream 

• In a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form, about 5 minutes.
• Fold the whipped cream into the cooled rice porridge along with chopped almonds and one whole almond.