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Side Dish
2 - 4 servings
15-20 minutes
85 minutes
Chef Nora Pouillon
1 quart milk
4 cardamom seed pods
1 canela (cinnamon stick)
1/3 cup risotto or arborio rice
2 tablespoons Thompson Seedless Raisins or Flame Seedless Raisins
1/3 cup sugar
1/4 cup almonds (20 whole), toasted and sliced
Mint for garnish
Preheat the oven to 350°.
Bring the milk, cardamom, cinnamon, and cloves to a boil.
Add the rice, stir to combine, and bring back to a boil.
Reduce the heat, and simmer over very low heat for about 30 minutes, stirring from time to time. Don’t cover.
Add the raisins and sugar and simmer for another 45 minutes. Remove from the heat.
While the rice is cooking, put the almonds on a baking sheet and roast them in the oven for 10 minutes or until toasted and golden brown.
Slice them into smaller pieces.
Spoon some creamy rice into each of warm soup bowls, sprinkle with the toasted almonds, and garnish with a sprig of mint.
