-
Wash the rice and boil for 5 minutes in
water. Drain well.
-
Bring milk to the boil with the cardamoms
in a large saucepan, add rice and simmer, stirring occasionally for 1
hour or until rice is very soft and milk quite thick.
-
As milk thickens it will be necessary to
stir frequently with a wooden spoon, scraping thickened milk from bottom
and sides of pan.
-
Add sugar and almonds and continue cooking
until the consistency is like that of porridge.
-
Remove from heat and pick out the cardamom
pods.
-
If you think the flavor needs
intensifying, add ground cardamom.
-
When half cool, stir in the rose water.
-
Serve warm or chilled, in a large bowl or
individual sweet dishes.
-
Sprinkle the top with a little grated
nutmeg.
