Fill a small/medium sized pot with the coconut water and bring to a boil. Once boiling, add rice, cooking on high and uncovered for 8-10 minutes, stirring occasionally. Meanwhile, add the almonds to a high-speed food processor, and pulse gently until they are lightly crushed, making sure to leave a few larger pieces for texture. Add the crushed almonds to a small pot, along with the remaining spices. Cook nut and spice mixture over high heat for 2-3 minutes, stirring gently until lightly toasted. Remove from heat. Once the rice has cooked, pour in coconut cream and stir through gently. At this point, the rice will look gluggy, but just continue to cook the rice until the desired consistency is achieved. Then, gently fold nut and spice mixture through the rice. Do this step gently to avoid rice sticking together too much. You may wish to use a fork for this step to fluff the rice. Serve immediately and enjoy!
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