Title: Kheer (sweet rice)
 Categories: Desserts, Indian
      Yield: 1 Batch
 
    1/3 c  Rice, short or medium grain
     10 c  Milk
    1/4 ts Ground cardamom
      1    Bay leaf
    1/2 c  Sugar
      2 tb Almonds, sliced; lightly
           -toasted (opt)
 
  [Yes, these proportions *are* right, only 1/3 cup uncooked rice to 10
  cups milk.]
  
  Wash the rice and set it aside to drain.  In a tall pot that can hold
  at least twice the volume of the milk, bring the milk to a boil; then
  adjust the heat so the milk is always rising and frothing, but not
  bubbling over. To minimize the cooking time, let the milk boil
  vigorously, uncovered, for the first 15 minutes, while you stir it
  rhythmically with a wooden spatula to prevent the thick milk on the
  bottom of the post from scorching.
  
  Drop the rice into the milk along with the bay leaf. Continue
  stirring. Keep over medium-high heat and stir very carefully for
  another 20 minutes until the rice breaks up and rolls with the milk.
  By now the milk should be reduced to two thirds of its original
  volume. Stir in the sugar, cardamom, and almonds. Cook for 5 more
  minutes and remove from the heat. Sweet rice should be only slightly
  thick when removed from the heat, because it will thicken when
  refrigerated. Chill well before serving.
  
  For other classic flavours, replace the cardamom with a teaspoon of
  rose water and a few pinches of saffron powder.
  
                      From: shedevil@vix.com (Anne P. Mitchell Esq.)