Indian festivals are incomplete without the original kheer. Try this authentic recipe.
5 cups full cream milk
1/4 cup parsai ke chaawal-washed
1/2 cup sugar
4 green cardamoms
10-12 almonds-blanched, shredded
Put rice and milk in a deep pan and bring to a boil. Simmer over low flame, stirring occasionally till the rice is cooked and the milk has thickened. This should take about 25 minutes. When cooked, add sugar, raisins and cardamoms. Stir till sugar is dissolved and 10-15 minutes after that. Transfer onto a serving dish, garnish with almonds. Serve hot or chilled.