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Method:
- Boil milk in a heavy base saucepan
- Add rice, cardamom seeds, and 1 tbsp of slivered almonds
- Cook on medium heat until rice is fully cooked and soft
- Add sugar and cook for 5 minutes, stirring well
- Turn off flame and garnish with remaining almonds
- Let it cool and refrigerate for 1 hour before serving
- Serves 4 people
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