Christmas rice pudding with fresh apple and almonds

Name: Christmas rice pudding with fresh apple and almonds
Yield: 4 servings
Ingredients: 300 ml water; 5 ground cardamom Pods (Crushed); 180 g Pudding rice; 1 l Arla Cravendale Whole Milk 2L; 2 cinnamon sticks; 1 tsp coarse salt; 1 Red apple (Sliced); 1 tsp ground cinnamon; 4 tbsp almonds (With membrane, chopped); 50 g spreadable butter

Ingredients

Water	300 ml
Ground cardamom Pods (Crushed)	5
Pudding rice	180 g
Arla Cravendale Whole Milk 2L	1 l
Cinnamon sticks	2
Coarse salt	1 tsp
Red apple (Sliced)	1
Ground cinnamon	1 tsp
Almonds (With membrane, chopped)	4 tbsp
Spreadable butter	50 g

Instructions

Bring the water and rice to the boil in a thick-bottomed pan. Cook the rice on a regular heat, stirring for about 2 minutes.
Add the milk, cinnamon sticks and cardamom, then bring the mixture to a boil. Cook the pudding on a low heat for about 40 minutes until the rice is tender, making sure to stir occasionally.
Remove the cinnamon sticks from the pudding, and add salt to taste.
Put the rice pudding in a serving bowl and top with cinnamon, apple slices, chopped almonds and a blob of spreadable.