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Milk or light cream - 8 cups
Long grain rice - 4 Tablespoons
Ground cardamom - 0.5 teaspoon
Sugar - 0.5 cup
Chopped toasted almonds or pistachio nuts - 0.5 cup
Rose water - teaspoons (optional)
Fresh strawberries - 24
Ground nutmeg - as needed for garnishing
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In a heavy saucepan, combine milk or cream, rice and cardamom. Bring to boil. Reduce heat. Cook, uncovered over low heat, stirring occasionally, for about 1 hour or until milk mixture is reduced to about 2 cups. Remove from heat. Stir in sugar and add chopped almonds or pistachio nuts. Continue stirring until sugar has dissolved. Let it cool down for 30 minutes. Stir pudding. Stir in rose water, if used. Chill in refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 strawberries.
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