Instructions: Shell the cardamom pods. Grind seeds finely and discard shells.

In a large pot, add milk and rice together. Keep on a high heat, covered until mixture boils. Uncover; reduce heat to medium and stir frequently, taking care not to let mixture stick to bottom. Cook about 20 minutes. Add sugar and continue stirring for another 20 minutes. Add kewra essence and ground cardamom.

Turn heat to low and cover, letting kheer simmer about 15 minutes. Top with chopped nuts and raisins. Serve hot or cold.

Slow cooker method: Put milk and rice in a slow cooker. Cover and set at low.

Let it cook for about 4 hours, until mixture is thick and creamy. Add sugar and cardamom while mixture is still hot. Mix well; cover. Garnish with the almonds and raisins.

Note: Kewra essence - which has a flowery, vanilla flavor - is extracted from the flowers of the screwpine shrub. Available in bottles at Indian markets.

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