1. Rinse the rice under cold water to remove excess starch and impurities. Drain well.
2. In a medium saucepan, combine the rinsed rice and almond milk.
3. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low and cover the saucepan. Cook for about 20-25 minutes for white rice or 30-35 minutes for brown rice, or until the rice is tender and fully cooked.
5. Remove the saucepan from heat and let it sit for about 5 minutes, covered, to allow the rice to absorb any remaining almond milk.
6. Transfer the cooked rice and almond milk mixture into a blender or food processor. Blend until it reaches a smooth, creamy consistency. You can add a little more almond milk if you prefer a thinner texture.
7. Allow the puree to cool to a safe temperature before serving.

Summary:
This creamy rice and almond milk puree is a gentle dinner option for babies aged 4-10 months. Rice is a great source of carbohydrates and energy, while almond milk is a dairy-free alternative that offers a smooth texture.

Storing Options:
Storage options include refrigeration for up to 48 hours in an airtight container. The puree can also be frozen in small portions for up to 3 months.

Possible Side Effects/Allergies:
Be mindful of potential allergies to almonds; consult with a pediatrician before introducing almond milk to your baby's diet. Always ensure the rice is fully cooked and the puree is at a suitable temperature before serving.