Instructions: Preheat oven to 350 degrees. Bring milk, cardamom pods, cinnamon stick and cloves to a boil. Add rice and stir to combine. Return to a boil. Reduce heat and simmer over very low heat for about 30 minutes, stirring from time to time. Dont cover the pot. Add the raisins and sugar and simmer for another 45 minutes. Remove from heat.

While the rice is cooking, put the almonds on a baking sheet and roast them in the oven for 10 minutes or until toasted and golden brown. Slice them into smaller pieces or chop them in a food processor.

Spoon the creamy rice pudding into each of four warm soup bowls, sprinkle with toasted almonds and garnish with mint sprigs.

This recipe yields 4 servings.

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