Wash and drain rice.
In a heavy bottomed pan mix milk and rice.
Bring it to boil.
Reduce flame and cook rice until it becomes soft and absorbs all the milk. Keep on stirring to avoid burning.
Once the rice is mushy, add in sugar and vanilla.
Cook on low flame until sugar melts.
Remove from flame and allow it to cool completely. Keep on stirring to avoid skin formation.
Add in the almonds and cream. Mix well.
Divide it between serving glasses or bowls.
Decorate with almonds and serve immediately or serve chilled.
