Kheer

Directions

1. 1
   Combine the milk and cardamom in a heavy pot and bring to a boil over medium heat.
2. 2
   As the mixture warms, begin to stir it with a wooden spoon.
3. 3
   Be patient and do not cook too quickly or the milk will burn on the bottom; you want the mixture simmering, but not really boiling.
4. 4
   You dont have to stir constantly, but you must stir frequently.
5. 5
   When the quantity of milk has reduced by half, an hour or so later, stir in the rice.
6. 6
   Continue to cook and stir until the rice is very soft and the milk further reduced, 30 minutes or so.
7. 7
   Stir in the sugar and cook for another 10 or 15 minutes, still stirring.
8. 8
   When the pudding is done, pour it into a bowl and refrigerate (or you can serve it warm or at room temperature).
9. 9
   The skin that forms on it and that left behind in the pot are the prime parts.