Lychee Rice Pudding

Directions

1. 1
   Pre heat the oven to 300 F Meanwhile: Wash the rice 3 times, rinsing each time, under cold water. Soak the rice in approximately 1/2 cup of water for 15 mts. Set aside.
2. 2
   Grind the rice along with it's liquid into a coarse paste. Set aside. Grind the lychees with their juices just enough till little chunks of the fruit are still visible. 3 to 4 quick bursts in the blender should do it. Let the fruit sit covered in a bowl in the fridge until ready to use.
3. 3
   Pour the coarse rice paste, the milk, honey and vanilla seeds into an oven proof 8' x 8' dish. Stir until the ingredients are well combined.
4. 4
   Place in the oven and let cook for 1.5 hrs giving the mixture a quick stir every 30 mts.
5. 5
   Remove from oven. Alternatively, if you like the pudding thicker, let it cook for an additional 15 mts. Let cool completely.
6. 6
   Fold in the cold pureed lychees and the rose water into the cooled rice pudding.
7. 7
   Serve in individual bowls if desired. Garnish with the crushed almonds and rose petals.