1 tsp green cardamom, ground without the husk
1/2 cup raisins
1 cup calrose rice (any short grain rice you like)
Toasted almonds for garnish
1 cup sugar (keep equal ratio of sugar to rice)
2 cups heavy cream
2 cups whole milk
4 cups water
1. In a 1 quart pot add in 4 cups of water on a medium-high setting. Add in the 1 cup of rice into the water. Bring it up to a boil and it should take about 5 minutes for the water to evaporate. When rice sticks to the sides of the pot a bit, you are ready to add your milk and cream. Be sure to lower the heat if water is overflowing out of the pot so rice is simmering.
2. Add in 2 cups of heavy cream. Add in the 2 cups of whole milk. Bring the heat back up to bring the rice mixture up to just under a boil. Once heat is up, add in 1 cup of sugar and ½ cup of raisins. Stir every 2-3 minutes. Now reduce heat to a simmer at 160F or medium-heat on a burner. Let it reduce for 20 minutes.
3. After 20 minutes test the consistency of the pudding with a spoon. You are looking for a chowder consistency. Once you have the right consistency, take it off the heat and add in the 1 teaspoon of grounded green cardamom. Give it a stir. Let it sit at room temperature for an hour. After an hour, place some in a bowl and finish it off by garnishing with some toasted almonds.