1.Blend milk and blanched nuts, in batches, until smooth. Strain milk mixture through fine sieve into large saucepan.
2.Stir sugar and rind into milk mixture over high heat; bring to the boil, stirring occasionally.
3.Gradually stir in rice. Reduce heat; simmer, uncovered, over low heat, stirring occasionally, about 35 minutes or until rice is tender. Discard rind; stir in orange blossom water. Stand 10 minutes.
4.Remove seeds from pomegranate; serve warm rice sprinkled with seeds, slivered nuts and cinnamon.