Persian Orange Cardamom Rice Pudding

Ingredients

• 0.5 Cup long-grain white rice - 1/2 cup (about 100 g), About 100 g; rinsed before cooking.
• 1 Cup water - 1 cup (240 ml), 240 ml.
• 4 Cup whole milk - 4 cups (960 ml), 960 ml.
• 0.5 Cup granulated sugar - 1/2 cup (100 g), About 100 g.
• 1 Tablespoon orange zest - 1 tablespoon (from 1 large orange), From 1 large orange.
• 0.5 Teaspoon ground cardamom - 1/2 teaspoon
• 0.5 Teaspoon ground cinnamon - 1/2 teaspoon
• 0.25 Teaspoon fine salt - 1/4 teaspoon
• 0.25 Cup sliced almonds - 1/4 cup (25 g), About 25 g; half is stirred into the pudding and the remaining half is used for topping.

Instructions

1. Rinse rice and zest orange

   1. *Rinse the white rice* in a fine-mesh strainer until the water runs mostly clear, then *zest the orange* and measure the remaining ingredients.

2. Cook rice in water

   2. In a medium saucepan, combine the *rinsed rice*, water, and salt. Bring to a boil, then *reduce to low*, cover, and cook for *10 to 12 minutes* until most of the water is absorbed.

3. Add milk and spices

   3. Stir in the *whole milk*, sugar, cardamom, and cinnamon. Bring to a *gentle simmer* over medium heat, then reduce to low.

4. Simmer until creamy

   4. Cook uncovered for *25 to 30 minutes*, stirring often, until the rice is *very tender* and the pudding looks creamy but still slightly loose.

5. Finish with orange and almonds

   5. Stir in the *orange zest* and half of the sliced almonds. Cook for *2 to 3 minutes* until fragrant and slightly thickened.

6. Rest and serve

   6. Remove from the heat and let the pudding *rest for 5 minutes*. Spoon into bowls and top with the *remaining sliced almonds* before serving.