Rice kheer

Use a heavy bottomed pot so nothing burns at the bottom. Add the milk with a dry bay leaf and three whole green cardamoms and bring to a boil over medium heat.

Wash the rice very well and soak it in water half an hour to an hour.

When the milk boils, drain the rice and add it; cook on medium, stirring very frequently, until the rice is totally soft and the milk thickens. Check by breaking a few grains or tasting them.

Variation: with basmati rice, after soaking and draining give it a few pulses in a blender jar or food processor to break it into small grains.

Only once the rice is totally soft, add condensed milk (or sugar); added earlier the grains never soften. Lower the heat and stir until it thickens more.

Remove the bay leaf and cardamoms. Taste, add a tiny pinch of salt to balance it, and more condensed milk if needed.

Stop while still a little runny, since it thickens considerably as it cools. Serve chilled or at room temperature.