Instructions: * Note: Ground cardamom is best prepared at home by crushing cardamom seeds - make sure they are black and not brown and dry - with a mortar and pestle, or with a rolling pin on the kitchen counter.

Wash the rice and combine it with the milk in a heavy-bottomed pan. Place the cardamom pods on a piece of cheesecloth and tie the ends of the cloth tightly together, fashioning a pouch. Toss the pouch into the milk. Bring the milk almost to a boil. Decrease the heat to medium-low and allow the milk to bubble - but not bubble over - stirring occasionally, until half the quantity remains, about 2 hours. (Dont be alarmed if cream forms a crust at the top - simply stir it into the milk.) Turn off the heat.

Remove the cardamom pouch and discard. Add the sugar, almonds, coconut and raisins, if using, to the milk. Mix well. Allow to cool, about 1 hour, stirring occasionally. Pour the mixture into a serving bowl. Sprinkle the cardamom on top, cover and refrigerate 2 hours. Serve chilled.

This recipe yields 8 servings.

Comments: Served at banquets, weddings and religious ceremonies, kheer is the "queen of desserts" in India. It is quite different in taste and texture from its Western cousin - the often lumpy rice pudding. Indeed, some kheer aficionados are offended if kheer is even called rice pudding.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.