Title: Kheer (Indian Rice Pudding)
Categories: Dessert Ethnic Dairy Vegetable Nut
Yield: 4 Servings

2	tb	Basmati Rice
1150	ml	Milk
75	g	Sugar
30	g	Nibbed almonds
1/4	ts	Ground cardamom
1	ts	Rose water

Wash the rice in several changes of water and soak in plenty of water for 30 minutes. Drain. Bring the milk to the boil over high heat, stirring constantly. Lower heat and simmer 30 minutes, stirring occasionally. Add the drained rice and sugar and continue to cook for a further 30-40 minutes until the milk has thickened and the rice is very soft and disintegrated. Add the almonds and continue to cook for a further 10 minutes, stirring constantly. Remove from the heat and stir in the cardamoms and rose water. Place in a serving dish. When cool, refrigerate until serving time. Serve chilled.

Recipe Northern India section of "Indian Regional Cooking" Sumana Ray Mmed IMH Georges' Home BBS 2:323/4.4

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