Indian Rice Pudding

Many different cultures have their own take on rice pudding, and my personal favorite is the Indian variety (no surprise there).

1 1/2 cups rice (white or brown)
1/4 cup slivered almonds
1/4 cup raisins
3 cardamom pods
1/4 tsp ground clove
Pinch of salt
3 cups milk
2 Tablespoons honey

Take your cardamom pods and squeeze until they pop open a little. This helps. Trust me. Put all the ingredients in a large saucepan and bring to a boil. Reduce heat and let simmer for 15-20 minutes, stirring often enough to keep the milk from burning on the bottom of the pan. It should be about the consistency of risotto.

Before you serve it, fish out your cardamom pods. Indians like to suck on them, but they're a little too bitter and strong for my taste. Serve the pudding hot or cold (it's better cold). Garnish with fresh berries and ground cinnamon. Enjoy.