Coconut Rice Pudding (Kheer)

1/4 cup basmati rice
6 cups whole milk
1/3 cup sugar
1/4 teaspoon cardamom
3 tablespoons coconut flakes
2 tablespoons raisins
2 tablespoons sliced almonds
Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom and coconut, mix well. Distribute the pudding into 4 serving dishes and garnish with raisins and almonds. Chill for 4 hours before serving.
Yield: 4 servings
Difficulty: Easy