Creamy Rice with Raisins and Almonds

Ingredients

• 1 quart milk
• 4 cardamom seed pods
• 1 canela (cinnamon sticks)
• 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), sliced and toasted
• Mint for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Bring the milk, cardamom, cinnamon, and cloves to a boil.
3. Add the rice and stir to combine.
4. Bring back to a boil. Reduce heat.
5. Simmer over very low heat for about 30 minutes, stirring from time to time. Don’t cover.
6. Add the raisins and sugar; simmer for another 45 minutes. Remove from the heat.
7. 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.
8. Slice almonds into smaller pieces.
9. Spoon some creamy rice into each of warm soup bowls, sprinkle with the toasted almonds, and garnish with a sprig of mint.