1/3 cup basmati rice
4 cups whole milk
1/4 cup white sugar
1/2 tsp ground cardamom
1 oz golden raisins
1/4 cup sliced almonds
1 tbsp shredded coconut
Rinse the rice until the water runs clear.
Soak the rice for 20 minutes, then drain it with a colander.
In a heavy bottom pan, melt the ghee and add the rice. Roast the rice for 1-2 minutes until it is aromatic.
Pour the milk into the same heavy bottom pot. Bring it to a boil then reduce the heat to low. Simmer for 15-20 minutes, be sure to stir every 2 minutes to keep the milk from burning.
Once the milk has reduced by about half, crush the nuts in a mortar and pestle and add them to the kheer along with the golden raisins.
Continue to simmer until the Kheer has thickened up. At this point stir in the sugar and shredded coconut.
Remove from heat and add the cardamom powder.