Almond Rice Pudding
I do not measure this because I make it quite often. However, lady hands are always good for measuring and I have two of them!
One handful of sugar, plus a little bit more if you like sweetness.
Two - three handfuls of dessert rice – pudding rice.
1 handful of flaked almonds – or more if you really love almonds.
10 – 15 cardamoms
1 litre or 2 pints of milk
Set oven to 350°F, 180°C or Gas Mk 4.
Take on ovenproof dish capable of holding all the ingredients with room to spare – 2 litre or 3 pint capacity.
Peel the covering away from the cardamoms and put the seeds into the ovenproof dish.
Put rice, almonds, sugar and milk into dish and stir.
You can float a knob of butter on top if you want but it doesn’t really add anything to it.
Cook in oven for 1 ½ to 2 hours, stirring every thirty minutes.
After 1½ hours test a grain of rice to see if it cooked and if not put back in oven.
If mixture starts looking a bit dry add some more milk.
This is lovely served hot or cold :D