1/4 c Basmati rice
6 c Whole milk
1/3 c Sugar
1/4 ts Cardamom
3 tb Coconut flakes
2 tb Raisins
2 tb Sliced almonds

Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom and coconut, mix well. Distribute the pudding into 4 serving dishes and garnish with raisins and almonds. Chill for 4 hours before serving.

Yield: 4 servings