Kheer (rice pudding)

by Vikas Khanna, Author, Modern Indian Cooking

1 liter of milk
200 grams of rice (soaked for 30 minutes before cooking)
sugar to taste
a few cashew nuts (finely chopped)
4 to 5 pieces of cardamom (peeled off seeds only)
A few raisins (soaked few minutes before adding)

1. Put the milk on a pan and let it boil for a few minutes, keeping the flame at low. Stir continuously when the milk becomes a little thick.

2.Put sugar into the milk and stir constantly until the sugar melts. When the entire content is ready, put the rice in it and, stirring at intervals, let it boil for a while.

3. When the rice is cooked, garnish it with the chopped cashew nuts, cardamoms and the raisins into it and serve it hot.