Creamy Rice Pudding With Cardamom and Almonds

This recipe calls for short grain rice for a creamy texture, but I know many people prefer long grain rice, so use either you prefer. This is a very pretty dessert with the garnishes of toasted almonds and dried cranberries.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 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

Directions

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.