Paal Payasam (Indian Rice Pudding)

• 12 cup basmati rice
• 4 14 cups skim milk
• 34 cup sugar
• 4 cardamom pods, skinned,powdered or 12 teaspoon cardamom powder
• 1 teaspoon cashews, broken
• 1 teaspoon pistachios, shelled,slivered
• 1 teaspoon raisins
• 1 teaspoon ghee or 1 teaspoon clarified butter

1. Wash the rice well.
2. Place a heavy bottomed vessel on a high flame, add rice and milk, and bring to a boil, stirring continuously.
3. Reduce flame to low and simmer for 40 minutes, stirring every 3 minutes.
4. After 40 minutes, check if the rice is done (consistency of the pudding will be slightly thick, like milkshake).
5. After the rice is done, add sugar, and stir till dissolved.
6. Remove vessel from flame and set aside.
7. In a small frying pan, heat ghee on a low flame, and add cashews and pistachios.
8. Roast until the cashews turn slightly brown (around 2 mins).
9. Add raisins, which will swell up immediately.
10. Now quickly pour contents of the frying pan into the cooked pudding and mix well.
11. Sprinkle with cardamom powder and serve hot!

basmati rice, milk, sugar, cardamom pods, cashews, pistachios, raisins, ghee

Taken from www.food.com/recipe/paal-payasam-indian-rice-pudding-21277 (may not work)