HKC 8.31: KHEER

Soak rice in water for 4-5 hours. When ready to prepare, bring milk and cream to a boil. Be very careful not to burn. (For this preparation a wooden spoon is necessary.) While milk is boiling, add rice and water and cardamom pods. Bring to a boil again and then lower heat. Stir constantly after about 15 minutes of cooking. It will thicken and rice will dissolve into milk. The color will be pale peach. At this point, add sugar and mix until it melts into pudding. Put the kheer in refrigerator and chill. Remove cardamom before it becomes cold.