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  Kheer (sweet rice)
 
Yield: 1 Batch
 
1/3 c Rice short or medium grain      10 c Milk
1/4 ts Ground cardamom      1 Bay leaf
1/2 c Sugar      2 tb Almonds
 sliced; lightly -toasted (opt) [Yes these proportions *are* right only 1/3 cup uncooked rice to 10 cups milk.] Wash the rice and set it aside to drain. In a tall pot that can hold at least twice the volume of the milk bring the milk to a boil; then adjust the heat so the milk is always rising and frothing but not bubbling over. To minimize the cooking time let the milk boil vigorously uncovered for the first 15 minutes while you stir it rhythmically with a wooden spatula to prevent the thick milk on the bottom of the post from scorching. Drop the rice into the milk along with the bay leaf. Continue stirring. Keep over medium-high heat and stir very carefully for another 20 minutes until the rice breaks up and rolls with the milk. By now the milk should be reduced to two thirds of its original volume. Stir in the sugar cardamom and almonds. Cook for 5 more minutes and remove from the heat. Sweet rice should be only slightly thick when removed from the heat because it will thicken when refrigerated. Chill well before serving. For other classic flavours replace the cardamom with a teaspoon of rose water and a few pinches of saffron powder. From: shedevil@vix.com (Anne P. Mitchell Esq.)

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