Kheer is one of my favorite puddings, it can be served cold or warm and topped with you favorite nuts. I personally love cold Kheer topped with choped pistachios.
1/2 cup short medium grain rice (I use basmati rice)
8 cups milk
4 cardamom pods
1 1/4 cups sugar
2 tablespoon slivered blanched almonds, optional
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1 tablespoon rose water
Wash the rice and boil for a few minutes in water. Drain well. bring milk to the boil with the cardamom in a large saucepan, add rice and simmer, stirring occasionally, for 1 hour or until rice is very soft and milk quite thick. As milk thickens it will be necessary to stir frequently with a wooden spoon, scraping thickened milk from bottom and sides of the pan. Add sugar and almonds and continue cooking until the consistency is like that of porridge. Remove from heat, pick out the cardamom pods. If you think the flavour needs intensifying, add ground cardamom. When half cool, stir in the rose water.
Serve warm or chilled in a large bowl or individual sweet dishes.