Jersey Milk and Almond Rice Pudding with Cardamom

Rinse the basmati rice under cold water until the water runs clear. Drain well.

In a heavy-bottomed saucepan, combine the Jersey milk, rice, and crushed cardamom pods.

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

Reduce the heat to low and cook for about 30 minutes, or until the rice is tender and the pudding has thickened. Stir frequently to prevent scorching.

Stir in the Jersey butter, sugar, and diced Jersey apple. Cook for another 5 minutes, or until the sugar is dissolved and the apples are slightly softened.

Remove from the heat and stir in the rose water (if using).

Stir in most of the almonds, reserving some for garnish.

Serve warm or chilled. Garnish with remaining slivered almonds and a sprinkle of ground cinnamon (optional).

Alternatively, for a richer flavour, pour into an oven-safe dish and bake in a preheated oven at 150C (300F) for 20 minutes. The rice pudding should be a golden brown colour.