Kheer

Kheer is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.

Ingredients
  4 ltr full crème milk
  1 quart half and half (substitute for half and half, mix 2 2/3 cup skim milk with 1 1/3 cup heavy cream) 14 oz. can of condensed milk
  ½ cup sugar, or sugar to taste
  1 cup to 1 ½ cup boiled rice
  15 green cardamoms
  1/4 to ½ cup blanched almonds and pistachios for garnish

Method
1. Pour milk, half and half, and condensed milk in a large pot and let it simmer for 3 to 4 hours, stirring occasionally.
2. Blend rice, with a cup of hot cooking kheer mix in a blender, and pour into a pot.
3. Add sugar, cardamom pods and cook for another three to five hours, until milk mix is reduced to half and the colour is a light golden brown.
4. Pour out in dishes, garnish, chill and serve.

Enjoy!