2 qts. whole milk
1/2 c. long grain rice
1/8 tsp. ground cardamom
1/2 c. white sugar
2 tbsp. flaked sweetened coconut
2 tbsp. raisins
2 tbsp. sliced blanched almonds

Combine 1 quart of milk and rice in a large saucepan and bring to a boil. Lower the heat and cook the milk, gently boiling, for 30 minutes, stirring often to ensure it is not sticking and burning. Add the remaining milk and cardamom. Continue cooking until the milk is reduced and thickened to pudding consistency, 1 to 1 1/4 hours. Add sugar and coconut and cook for 10 to 15 minutes. Turn off heat, pour the pudding in a shallow dish and sprinkle raisins and almonds on top. Refrigerate and chill thoroughly before serving. Makes 12 servings.