Kheer

An Indian rice pudding with cardamom.  Serve warm or cold (though if you cook it down too much it might be quite firm when cold).

4 C whole milk
1/4 C rice (basmati or jasmine)
scant teaspoon cardamom powder
6 T sugar
pinch of saffron
raisins to garnish
pistachios, chopped to garnish

Soak the rice for an hour in water, then drain off the liquid.  Add the milk and sugar to the rice and bring to a simmer, but pull off a couple of tablespoons of milk while just warm to bloom the saffron. Stir frequently while the mixture simmers.

When the rice mixture is starting to thicken up add the saffron and cardamom and cook for another couple of minutes.  Serve up in individual bowls, garnishing with raisins and pistachios.