Blanch almonds. Peel and grind four almonds coarsely. Cut the remaining into slivers. In large saucepan boil two cups of water, add rice and cook, uncovered, till half done.
Drain rice thoroughly. In a bowl mix rice, butter, salt and one tablespoon sugar with milk. Put this mixture in a double boiler. Cover and cook over simmering water until rice is tender and milk is absorbed which may take about one hour.
Stir in almond slivers. Sprinkle cinnamon powder, remaining sugar and ground almonds. Pour into a serving dish and serve with cold milk.