Fragrant cardamom rice pudding

Wash the rice and soak in water for 10 - 15 minutes, then drain into a sieve. Boil the milk in a large heavy-based saucepan and stir in the rice and cardamom pods.

Simmer for 3-4 hours on a low heat until the milk is reduced by half, stirring occasionally to avoid the rice sticking to bottom of pan.

Once thickened, stir in the sugar, jaggery and nutmeg. Spoon into bowls, decorate with sliced almonds and serve either hot or cold.