Instructions: In a heavy 3-quart saucepan, combine milk or cream, rice and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally, about 1 hour or until milk mixture is reduced to about 2 cups. Remove from heat.

Stir in sugar and chopped almonds or pistachio nuts, continue stirring until sugar has dissolved. Cool 30 minutes; stir pudding. Stir in rose water, if used.

Spoon mixture into 4 to 6 sherbet or dessert dishes. Chill in refrigerator To serve, sprinkle with ground nutmeg and garnish each serving with 2 strawberries.

Makes 4 to 6 servings.

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