This is the Indian version of rice pudding - I grew up eating this at home and it was also served as desert at special occasions and ceremonies. 

It is made on the stove top vs the oven. It is delicious, rich and creamy with the cardamom and almonds giving it a distinctive texture and flavor.

Like most Indian recipes - many families have their own versions - this is mine

3/4 cup basmati rice (you can also use Arborio rice)

10 cardamom pods

4 cloves

1 cinnamon stick

12oz water

1 can full fat coconut milk

3/4 cup sugar

1/4 cup sultanas

1/3 cup slivered almonds

2 tsp rose water

Wash rice until water is clear

Soak rice in cold water for at least 30 min

Drain well

Remove seeds from cardamom pods and lightly crush them in a spice grinder or pestle and mortar.

Combine rice and water in a large heavy based pot or saucepan - add cardamom, cinnamon and cloves. Bring to a boil and then reduce heat and cover. Allow rice to simmer - stirring occasionally and keeping an eye on it. 

When rice is almost cooked through and water has reduced - add in can of coconut milk and sugar - and allow to simmer on low until desired consistency. If it is too thick add a bit more water. Too runny allow it to simmer and set. 

Dry roast the almonds in a dry pan.

When the rice is done - turn off heat and stir in rose water, sultanas and slivered almonds - reserving some for garnish

Serve warm - top with more almonds, sultanas - coconut is nice as well. 

Enjoy. 

- stir in 1 egg yolk to your bowl of warm pudding

- stir in powdered herbs

- drizzle with herbal honeys