Kheer

Directions

1. 1
   Boil milk in a tall pot.
2. 2
   Let it simmer for 15 minutes, stirring occasionally so that it doesn't burn.
3. 3
   Add the rice and the bay leaves into the milk and boil another 20 minutes, until the rice is cooked.
4. 4
   Stirring, add the sugar, almonds and cardamom.Boil for another 5 minutes and remove from heat.
5. 5
   The kheer shouldn't be too thick when you take it off the heat, because it thickens while cooling off.
6. 6
   But make sure it isn't too runny either.
7. 7
   If it DOES turn out too runny, boil it, stirring constantly until it thickens.