Preheat oven to 350 degrees. Bring milk, cardamom pods, cinnamon stick and cloves to a boil. Add rice and stir to combine. Return to a boil. Reduce heat and simmer over very low heat for about 30 minutes, stirring from time to time. Dont cover the pot. Add the raisins and sugar and simmer for another 45 minutes. Remove from 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 or chop them in a food processor. Spoon the creamy rice pudding into each of four warm soup bowls, sprinkle with toasted almond and garnish with mint sprigs. S: 4 servings Recipe by: CHEF DU JOUR SHOW # DJ9200
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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 74 (6%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 19.5mg||6 %|
|Sodium 139.6mg||5 %|
|Potassium 901.2mg||24 %|
|Total Carbohydrate 311.8g||92 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 302g|
|Protein 15.1g||22 %|
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Calories per serving: 1331
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