Indian Style Rice Pudding (Kheer)

Directions

1. * Note: Grnd cardamom is best prepared at home by crushing cardamom seeds - make sure they are black and not brown and dry - with a mortar and pestle, or possibly with a rolling pin on the kitchen counter.
2. Wash the rice and combine it with the lowfat milk in a heavy-bottomed pan. Place the cardamom pods on a piece of cheesecloth and tie the ends of the cloth tightly together, fashioning a pouch. Toss the pouch into the lowfat milk. Bring the lowfat milk almost to a boil. Decrease the heat to medium-low and allow the lowfat milk to bubble - but not bubble over - stirring occasionally, till half the quantity remains, about 2 hrs. (Do not be alarmed if cream forms a crust at the top - simply stir it into the lowfat milk.) Turn off the heat.
3. Remove the cardamom pouch and throw away. Add in the sugar, almonds, coconut and raisins, if using, to the lowfat milk. Mix well. Allow to cold, about 1 hour, stirring occasionally. Pour the mix into a serving bowl. Sprinkle the cardamom on top, cover and chill 2 hrs. Serve chilled.
4. This recipe yields 8 servings.
5. Comments: Served at banquets, weddings and religious ceremonies, kheer is the "queen of desserts" in India. It is quite different in taste and texture from its Western cousin - the often lumpy rice pudding. Indeed, some kheer aficionados are offended if kheer is even called rice pudding.