Icelandic Rice Pudding

Instructions

1. Prepare the rice
   In a large, heavy-bottomed saucepan, bring the water to a boil. Add the rice and salt, reduce heat to low, cover and simmer for about 10 minutes until the water is mostly absorbed.
2. Add the milk and spices
   Stir in the milk, cardamom, cinnamon stick, and scraped vanilla bean (if using). Bring to a gentle simmer over medium-low heat, being careful not to let it boil over.
3. Cook the pudding
   Reduce heat to low and cook uncovered, stirring frequently to prevent sticking and burning, for about 25-30 minutes until the rice is tender and the mixture has thickened to a creamy consistency.
4. Finish the pudding
   Remove from heat and stir in the sugar, butter, and vanilla extract (if not using vanilla bean). Mix until the butter is melted and ingredients are well combined. Remove the cinnamon stick and vanilla bean pod if used.
5. Add the almonds
   Fold in the slivered almonds, reserving some for garnish. If the pudding seems too thick, add a splash of milk to achieve desired consistency.
6. Serve
   Spoon the warm rice pudding into serving bowls. Sprinkle with ground cinnamon and garnish with additional slivered almonds. Optionally, serve with a dollop of whipped cream on top or on the side.