1 1/2 quarts milk, or more if needed
6 tablespoons short grain rice
4 cardamom pods, crushed
1 inch piece of cinnamon stick
2 whole cloves
6 tablespoons sugar
1/3 cup golden raisins
2 tablespoons rose water
2/3 cup sliced almonds, toasted
1/3 cup blanched pistachios, chopped
cheesecloth

Directions:
In a large saucepan, bring the milk to a boil. Stir the rice into the milk. Cook, uncovered, over low heat, stirring often, 15 minutes.

Tie the cardamom, cinnamon, and cloves in a piece of cheesecloth and add to rice. Continue simmering, uncovered, stirring occasionally, for 1 hour. Add the sugar and raisins and continue cooking until the raisins are plump and the rice is done, 45 to 60 minutes.

Remove the rice from the heat and discard the cinnamon stick and cloves. Stir in the rose water with three-quarters of the almonds and taste, adding more sugar if you like. Transfer to a bowl, cover and chill, at least 12 hours or overnight. The flavor will improve and the pudding will thicken on standing.

To serve: if the pudding is thick, stir in a little milk. Spoon it into individual dishes and sprinkle with the reserved almonds and chopped pistachios.

Serves 6.

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