Cardamom and Rosewater Rice Pudding with Almonds

Rinse the rice thoroughly under cold water until the water runs clear. This helps remove excess starch.

In a medium saucepan, combine the rinsed rice, milk, cream (if using), sugar, cardamom pods, and salt.

Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.

Reduce the heat to low and cook for about 25-30 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. Stir occasionally, especially towards the end of the cooking time.

While the rice pudding is cooking, toast the almonds. You can do this in a dry skillet over medium heat, stirring constantly, until they are lightly golden and fragrant. Alternatively, toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.

Remove the cardamom pods from the rice pudding before serving.

Stir in the rosewater into the rice pudding.

Ladle the rice pudding into serving bowls. Top with the toasted almonds.

Serve warm or chilled.