6 c. milk
3/4 c. rice
1/2 c. raisins
1/4 tsp. fresh cardamom powder
1/2 bay leaf
1/2 c. turbinado sugar

In a large saucepan combine milk, rice and bay leaf. Cook on high for 15 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 40 more minutes until it thickens. Remove bay leaf and add sugar, raisins and cardamom. Refrigerate until cold. Kheer thickens as it cools. Serve cool. Serves 4.