Pour the milk into a heavy bottomed pan with the cinnamon stick. Bring it to the boil and stir in the rice and vanilla extract.
Simmer on a very low heat for about 30 minutes, making sure that you keep stirring so the rice does not stick to the pan.
Crush the cardamom pods in a pestle and mortar and extract their seeds. Throw the pods away and add the crushed seeds to the sugar.
When the rice looks like a soupy milky risotto but still has a little bite, stir in the raisins, almonds and cardamom sugar or maple syrup and cook for another 5 – 10 minutes on low adding more milk if it starts to get dry.
Chop the plums roughly. Place in a pan with the water or juice, Yellow Dog Sweet Shake, clove and heat through gently until the plums are slightly softened and the flavours have infused. Serve over warm rice pudding.