Kheer

(Serves 6)

150g balsmati rice
20 cardamom pods
2.5 litres milk
30g flaked almonds
4tbs sugar
30g saltanas

Wash the rice, then soak for 20 minutes in cold water. Drain well. Remove the seads from the cardamom pods and lightly crush them with a mortar and pestle

Bring the mild to the boil and add the rice and cardamom. Reduce the heat and simmer for 11/2 - 2 hours or until the rice has a creamy consistency. Stir occasionally to stop the rice sticking to the pan.

Dry fry the almonds in a frying pan for a few minutes over medium heat. Add the sugar, almonds and sultanas to the rice, reserving some almonds and saltanas. Mix, then divide among bowls. Serve warm, garnished with almonds and sultanas.