Cardamom rice pudding, figs and almonds

Ingredients

• 1 l whole milk
• 160 g risotto rice
• 6 green cardamom pods, crushed now
• 80 g sugar
• fresh or poached figs
• toasted almonds

Method

1. Warm the milk with crushed cardamom. Cover, infuse ten minutes.
2. Strain, return to the heat, add the rice. Cook slowly, stirring, until creamy.
3. Sugar at the end. Serve cold with figs and almonds.