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2 quarts milk, whole (see note)
12 cardamon pods, green, crushed and tied in a piece of cheesecloth
1/4 cup white rice, , basmati
1/2 cup sugar
1/4 cup pistachio nuts, finely chopped, plus 2 tablespoons for garnish
1/4 cup almonds, slivered
1/4 cup raisins, golden
Pinch salt
1 tablespoon rosewater
1. Combine the milk, cardamom, and rice in a large, heavy saucepan and bring gradually to a boil over medium high heat. Reduce the heat to medium and simmer the mixture, stirring often with a wooden spoon, until the milk is reduced to 6 cups, about 30 minutes. Remove and discard the cardamom.
2. Stir the sugar, 1/4 cup pistachio nuts, the almonds, raisins, and salt into the reduced milk. Gently simmer the mixture, stirring often, until the rice is very soft and the pudding has thickened, about 20 minutes more. You should have about 5 1/2 cups in all. Stir in the rosewater and cook for 1 minute.
3. Remove the pan from the heat and let the mixture cool to room temperature, then spoon it into 6 bowls or wine glasses. The pudding tastes best served at room temperature or just slightly chilled. Just before serving, sprinkle the desserts with the remaining chopped pistachio nuts.
Note: Use whole milk for kheer. Skim milk will burn during the reduction process.
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