from A Higher Taste

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Bengali Kheer (Rice Pudding)

 

 

6 cups milk

¾ cup rice

½ cup raisins

¼ teaspoon fresh cardamom powder

½ bay leaf

½ cup turbinado sugar

In large saucepan combine milk, rice, and bay leaf. Cook on high heat

for 15 minutes, stirring very

frequently. Bring to a rolling boil and then lower heat. Simmer for 40

more minutes until it thickens. Remove

by leaf and add sugar, raisins, and cardamom. Refrigerate until cold.

Kheer thickens as it cools.

 

Serve cool.

Serves 4.