Directions: Preheat the oven to 350 degrees F. Bring the milk, cardamom, cinnamon, and cloves to a boil. Add the rice, stir to combine, and return to a boil. Reduce the heat and simmer over very low heat for about 30 minutes, stirring from time to time. Don?t cover. Add the raising and sugar and simmer for another 45 minutes. Remove from the heat. While the rice is cooking, put the almonds on a baking sheet and roast then in the oven for 10 minutes or until toasted and golden brown. Slice them into smaller pieces or chop in a food processor. Assembly: Spoon creamy rice into each of 4 warm soup bowls, sprinkle with toasted almonds, and garnish with a sprig of mint. This dessert is also good cold NOTES : Makes 4 Servings Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk"
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 6|
|Calories from Fat: 30 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 3.3mg||1 %|
|Sodium 23.4mg||1 %|
|Potassium 184.6mg||5 %|
|Total Carbohydrate 53.2g||16 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 51g|
|Protein 3.4g||5 %|
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Calories per serving: 246
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