Swedish Rice Pudding

Instructions

1. Prepare the rice base
   In a large, heavy-bottomed saucepan, bring 2 cups of water to a boil. Add the rice and reduce heat to low. Cover and simmer for about 10 minutes until the water is almost completely absorbed.
2. Add the milk and spices
   Slowly add the milk, sugar, vanilla extract, salt, cinnamon sticks, and ground cardamom to the rice. Stir gently to combine all ingredients. Increase heat to medium-low and bring to a gentle simmer.
3. Cook the pudding
   Reduce heat to low and simmer uncovered for about 30-35 minutes, stirring frequently to prevent sticking and burning. The mixture should thicken considerably as it cooks. The pudding is ready when the rice is tender and the consistency is creamy but not too runny.
4. Finish with butter
   Remove from heat and discard the cinnamon sticks. Stir in the 2 tablespoons of butter until melted and fully incorporated. Fold in the chopped almonds, reserving the whole almond.
5. Prepare for serving
   Transfer the pudding to a serving bowl or individual dishes. Hide the whole almond in the pudding (Swedish tradition says whoever finds the almond will have good luck or get married within the year). Allow to cool slightly before serving.
6. Serve traditionally
   Serve warm with a sprinkle of ground cinnamon on top and small pieces of cold butter that will melt into the pudding. In Sweden, this dish is traditionally served with a fruit soup or stewed fruit compote on the side.