Fragrant Middle Eastern Rosewater Rice Pudding

Rinse the short-grain rice under cold water until the water runs clear. Drain well.

In a medium saucepan, combine the rinsed rice and whole milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Reduce the heat to low and continue to simmer, stirring frequently, for 25-30 minutes, or until the rice is tender and the pudding has thickened to a creamy consistency.

Stir in the granulated sugar, rosewater, and ground cardamom. Cook for another 5 minutes, stirring constantly, until the sugar is fully dissolved and the pudding is well combined.

Remove the saucepan from the heat. Ladle the warm rice pudding into individual serving bowls. Garnish each serving with slivered almonds and, if desired, dried rose petals. Serve warm or chilled.