Basmati rice pudding, with chopped pistacho nuts, flavored with cardamom and rosewater.

Kheer Indian Rice Pudding

1/2 cup basmati rice
3/4 cup water
1 quart half-and-half
1/2 cup granulated sugar
1/2 teaspoon cardamom (remove seeds from enough pods to measure 1/2 teaspoon)
1/4 cup chopped pistachio nuts
1 teaspoon rosewater

1. Wash rice well and soak in water to cover generously for 15 minutes. Drain rice.
2. Place rice in saucepan, add 3/4 cup water and bring to boil. Reduce heat, cover and cook gently until rice is tender and water is absorbed, 10 to 15 minutes.
3. In large saucepan, combine half-and-half, sugar and cardamom seeds.
4. Stir in rice. Bring to boil, reduce heat and simmer gently, uncovered, for about 1 hour, stirring to prevent sticking. (Don't try to hurry this part.)
5. Cool to room temperature. Stir in pistachios and rosewater. Chill.

Makes 8 servings.