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Wash and drain the rice. Soak in 1/2 cup water for 1/2 an hour. Boil the rice on the same water until it is coated or when it dries up. Add the milk and simmer on low heat for 1 1/2 hours. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. Serve hot or cold decorated with silver leaves.

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