Directions:

• Boil milk in a heavy base saucepan
• Add rice, cardamom seeds, and 1 tbsp of slivered almonds
• Cook on medium heat until rice is fully cooked and soft
• Add sugar and cook for 5 minutes, stirring well
• Turn off flame and garnish with remaining almonds
• Let it cool and refrigerate for 1 hour before serving
• Serves 4 people