Honey Almond Rice Pudding of Pleyn Delit

Got the following recipe from the book shown above. To read more about how I acquired this little gem of a cookbook and to gain a few small morsels of knowledge about medieval cookery, click here.

Click on picture to see it up close

Note: what I used for a pleasant variation is in square brackets
Ingredients:
1/2 cup short grain rice [brown rice, with longer cooking time]
2 1/2 cups milk, water, or a combination [2 cups milk and 1/2 cup sweet soy milk]
1/2 cup ground almonds blanched [1/2 cup almond slices and a handful of currants]
1/2 cup sugar [slightly less]
2 Tbsp honey [rounded tablespoons]
1 cup boiling water [slightly less]

Method:
Cover the rice with milk (or whatever combination you wish here) and bring to a simmer; cook over very low heat, very gently, for at least 30 minutes or until rice is cooked, stirring occasionally and adding more water if it shows signs of drying out. Remove from heat and set aside to cool so that any remaining liquid is absorbed. Meanwhile, place almonds, sugar and honey in a bowl and cover with boiling water. Stir and allow almond mixture to steep. When rice has cooled, stir this mixture into it and allow rice pudding mixture to simmer on medium low for 10 minutes or as long as it takes for the pudding to become as thick as you like it. Remove from heat and pour into serving dish or individual pudding cups or bowls. Cool and chill. Sprinkle a little cinnamon powder before serving if desired.