1 cup long-grain rice
3 litres whole milk
2 cups sugar
2 cups heavy cream
1 tsp rasins )
1 tsp cashew nuts ) both roasted in ghee
a pinch cardamom powder
Wash and rinse the rice in several changes of water until the water runs clear. Heat the milk in a saucepan over medium heat. When it comes to a boil, add the rice, lower the heat, and cook for fifteen minutes, stirring continually to prevent scorching. To test if the rice is ready, take out some grains with a spoon, and try to mash them. If it is very soft to the touch and easily mashes, it is cooked. If necessary, cook for a few more minutes. Stir in the sugar, ( Once the sugar is added the rice stops cooking ) and cook for another ten to twelve minutes. Pour in the heavy cream, and bring it to a boil. Reduce the heat, and simmer for twenty-five to thirty minutes, stirring occasionally.
Add in the nuts and rasins and the powder.
Remove the pan from the stove, and keep it covered to prevent the milk from forming a skin. This dessert may be served either warm or cold.
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