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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.
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