Chawal ki Kheer

Ingredients

• 5 cups (1 kg) full cream milk
• 1/4 cup (50 gm) rice, picked and washed
• 1/2-cup (120 gm) sugar
• 4 small cardamoms
• 10-12 almonds, blanched and shredded
• 2-3 leaves of beaten silver (`vark')  optional

Preparation

• Put the milk in a heavy based sauce pan, the capacityof which is atleast double the volume of the milk.

• Bring the milk to a boil, stirring a few times to avoid scorching.

• When the milk comes to a boil put the rice in it and let it come to a boil again, then simmer over low heat.

• Simmer till the rice is 'more than cooked' and the milk has thickened too. Takes about 30-35 minutes.

• When thick enough, add the sugar and the cardamoms, and keep stirring till the sugar is dissolved and well blended.

• Contimue cooking for 10-15 minutes.

• Take it off the heat, transfer on to a serving dish,garnish first with silver foil, then the almonds and the pistas. 'Kheer' can be served hot or chilled.