Soak the cashews in boiling water for 20-30 minutes.

In a large saucepan, stir the rice, salt, and 2 cups of water. Bring to a boil. Then turn the heat down to low and simmer, partially covered, for 20 minutes or until all the water is absorbed.

Zest and juice the orange. Set aside.

Drain the cashews. Add them to a blender or food processor and blend, adding 1 cup of the oat milk until a creamy consistency is achieved.

When the rice is cooked, add the cashew cream, remaining oat milk, maple or date syrup, bourbon, orange zest, orange juice, and cloves. Return to a simmer and cook uncovered, stirring occasionally, until the rice is tender and the mixture is thick, 15-20 minutes. Test for doneness by running a wooden spoon through the pan - the mixture should stay separated for several seconds.

Remove from the heat and serve immediately. Or, chill for 30-60 minutes and serve cold. Garnish with walnuts and a fresh zest of orange. Enjoy!