Rice Pudding

Adapted from Vij's Elegant and Inspired Indian Cuisine
Yield: 3 servings

4 green cardamom pods
1/4 cup basmati rice
4 cups homogenized milk
1/3 cup sugar
chopped raw unsalted almonds, for garnish
  1. Lightly pound green cardamoms and peel off the pods.
  2. Place seeds into a medium pot.
  3. Add rice and milk. Bring to a boil over medium low heat.
  4. Simmer for about 70 minutes. Stir gently and regularly (this is very important). As the rice and milk cook, the consistency will become more and more like pudding. If the milk begins to stick to the bottom of the pot, stir more often or turn down the heat slightly. Do not scrape the bottom of the pot if it has scorched otherwise the pudding will have a burnt taste.
  5. Remove from heat and add sugar. Stir well.
  6. Sprinkle almonds over the pudding just before serving.
  7. Can be served hot, warm, or cold.