Creamy Rice Pudding With Cardamom And Almonds

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup short-grain rice
• 1 1/2 cups water
• 4 cups whole milk, divided (plus about 6 tablespoons more if serving cold)
• 1 pinch kosher salt
• 1/3 cup whole almond, chopped small
• 1/4 teaspoon ground cardamom
• 4 -5 tablespoons sugar
• 1/2 teaspoon rose water
• 2 -3 tablespoons sliced almonds, lightly toasted for garnish
• 1 -2 tablespoon dried cranberries, for garnish

Recipe

• 1 in a medium saucepan, combine rice and water and bring to a boil; cover and cook, over medium-low heat, for 5 minutes, stirring frequently.
• 2 uncover, increase heat to medium, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 10 minutes.
• 3 add 3 1/2 cups milk and the salt and bring to a boil, over medium-high heat, stirring often; reduce heat to medium-low and cook, uncovered, stirring frequently, until rice is very soft, about 20 minutes.
• 4 stir in the remaining 1/2 cup milk, simmering on low heat and stirring; stir in the almonds and cardamom until pudding is thickened to your liking, about 5 minutes (you'll probably want the pudding creamy, not soupy or dry).
• 5 when the rice is cooked, add 4 tablespoons, or so, of sugar and cook 1 minute to dissolve the sugar; remove from heat and stir in the rosewater.serve hot or cold, garnished with toasted sliced almonds and dried cranberries.
• 6 if you are serving cold, cool it to room temperature, cover, and refrigerate (it will thicken as it cools); to serve, stir in a little more milk to achieve the consistency you want.