Creamy Rice Pudding With Cardamom and Almonds

1. 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. 2

   Uncover, increase heat to medium, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 10 minutes.

3. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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