Stir together the brown rice farina, milk, water, sugar, salt, and mahlab in a medium saucepan.
Bring to a gentle boil over medium heat, then turn heat down slightly and simmer (uncovered) until thickened, about 5 to 7 minutes, stirring frequently.
Remove from heat and stir in the vanilla and almond extracts.
Carefully ladle into 4 individual-sized bowls. Cool to room temperature, and then refrigerate until fully chilled (about 2 hours). You can place a piece of plastic wrap directly on top of each pudding if you don’t want a “skin” to form.
Serve chilled, with the almonds sprinkled decoratively on top.
Notes
This pudding can be served immediately if you like it hot. However, once it cools down, it’s hard to reheat because the consistency changes, so I recommend serving it right away if you want to serve it hot.