Rice kheer (akki payasa, rice pudding)

Ingredients

• Basmati (Long Grain) Rice - 1/2 cup
• Milk - 1 litre
• Sugar - 1 cup
• Water - 200 ml
• Cashew Nuts - 12 pieces
• Raisins - 10 pieces
• Cardamom (small) - 3 to 4 (powdered)
• Ghee - 1 teaspoon

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Preparation

• Wash & soak the rice in water for 5 minutes. Fry cashews & raisins in ghee, till golden brown & keep aside.
• Mix water into milk & bring it to a regular boil. Add the cardamom powder after it boils. When a nice aroma is released, add rice.
• Stir it & cover it with a lid. Allow the rice to cook for 2 - 3 minutes. Then add cashew & raisins & stir. Now leave it covered again, stirring, to check the rice, at regular intervals.
• Continue this process until the rice is cooked well. Uncover it after that. Keep stirring to let the milk condense.
  
• The consistency should thicken up. Remove from fire & allow it to cool.
• Best served cold. Just refrigerate it & eat when cold. As it goes down your throat, one can experience the divinity.

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