3/4 cup medium grain rice
1/2 teaspoon salt
1-1/2 cups boiling water
2 cups whipping cream
2 cups milk
1 cinnamon stick
2 eggs, beaten
1 tablespoon butter
1/3 cup granulated sugar
1/2 teaspoon ground cardamom
1 whole almond, shelled and blanched
1/2 cup granulated sugar
1 tablespoon cinnamon
1 to 2 cups half-and-half
Preheat oven to 325°F.
Butter a 2 quart casserole dish and set aside.
In a medium saucepan, combine rice, salt, and boiling water.
Cover and simmer over low heat 10 minutes.
Stir in whipping cream, milk, cinnamon stick, eggs, butter, 1/3 cup sugar, cardamom and almond.
Spoon rice mixture into prepared casserole dish.
Bake 2 hours or until rice swells and has a creamy texture. In a small bowl, combine 1/2 sugar and 1 tablespoon cinnamon.
Serve pudding hot or cold with half-and-half and cinnamon-sugar mixture.