RICE PUDDING OR KHEER

Steps:

• Put the rice in a clean coffee grinder and whir just long enough to break most grains into 2-3 pieces. Some may stay whole. You may also do this in a mortar.
• Bring the milk to a boil over medium or medium-low heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over. Stir as the milk heats. (I prefer to heat up my milk in a microwave oven and just pour it into the pan to speed up matters.) As soon as the milk starts bubbling, stir it, adding the rice and cardamom pods. Keep stirring. Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom. Cook this way, stirring now and then, for about 40-45 minutes. Stir in any skin that forms. (It tastes very good when cold.) Add the sugar and stir another 2-3 minutes. Take off the heat and pour into a serving dish. Remove the cardamom pods. Allow to cool, stirring now and then so no skin forms on the top. Cover with plastic wrap and refrigerate until needed. (Remember that this pudding may also be served lukewarm or at room temperature.)