Rice Pudding (Kheer)

½ cup uncooked white rice

2 quarts milk

1 ½ cups white sugar

4 pods cardamom

2 teaspoons rose water

¼ cup finely chopped almonds

Place the rice in a small bowl and cover with water. Soak for one hour.

Drain the rice and place it in a large, heavy saucepan with the milk over low heat. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.

Remove from the heat and stir in the rose water. Serve topped with almonds.