Sweetened Rice Pudding

Method

Rinse the rice thoroughly under cold water until the water runs clear. Heat ghee in a heavy-bottomed pan and roast the rice for 3-4 minutes, stirring constantly, until it becomes translucent at the edges. Add the water and bring to a boil, then reduce heat and simmer until the rice is partially cooked and the water is absorbed, approximately 10 minutes. Pour in the whole milk and condensed milk, stirring well, and continue cooking on low heat for 15-20 minutes, stirring frequently to prevent sticking, until the rice is tender and the pudding reaches a creamy consistency. Toast the cashew nuts and raisins in a separate pan with a little ghee until golden, then fold them into the pudding along with the cardamom and salt. Serve warm or chilled, garnished with a few reserved nuts and raisins.