Rinse your rice. Bring water to a boil in a medium sized pot, then add the rice. Return to a boil and then reduce the heat to medium low. Stir occasionally.
Cook for 12 - 15 minutes, until most of the liquid has evaporated.
Add almond milk and sugar to the pot. Adjust the heat so that the mixture is at a low boil. Stir constantly to ensure that the rice does not stick to the bottom of the pot.
Continue cooking; after 10 minutes check the rice for doneness. It should be soft and not firm to the bite. Once the rice has achieved this state, remove the pot from the heat and let it sit for 5 minutes.
When the 5 minutes have passed, stir thoroughly and then ladle the rizogalo into serving bowls. Let cool a little bit.
Once cooled, sprinkle on some ground cinnamon (to taste) if desired. Top with some slivered almonds.
Enjoy immediately or let cool completely. If you will be enjoying your rizogalo later, cover it in plastic wrap and keep in the refrigerator. If you prefer to eat it warm after this, simply reheat in the microwave.
This recipe will make two small servings, however we often eat this entire thing as one serving. It all depends on your appetite!