الأرز باللبن بالكرك

Place the cardamom, cinnamon stick, and a few cloves in a pot over heat until their aroma is released.

Add 1.5 liters of milk to the pot and heat it without letting it boil.

Add one tablespoon of tea to the hot milk and stir over low heat for about 2–4 minutes, then remove from heat and strain.

In another pot, place the cup of rice over heat.

Add four cups of hot water to the rice and cook until it absorbs the water and is almost fully cooked.

Pour the strained Karak milk over the cooked rice and stir gently.

Add the cup of cream and the ¼ cup of clotted cream, mixing well.

Add half a cup of sugar (or to taste) and keep stirring.

Dissolve three tablespoons of cornstarch in a little milk or water, add it to the mixture along with the vanilla, and continue stirring.

Keep stirring until the mixture thickens and the rice rises to the top.

Pour the pudding into bowls or baking dishes.

Leave some dishes uncovered to cool and form a crust on top, then cover and refrigerate.

Partially cover the rest after pouring to prevent steam from trapping and stopping the crust from forming.

Garnish with clotted cream and chopped nuts, such as pistachios, before serving.