This is a combination and adaptation of several recipes I've used over the years. Kheer is not as thick as the American/European versions of rice pudding, and it's far less sweet. But that allows the flavors of the spices in it to come out and show themselves off. Raisins are optional, if your family doesn't like them. The rose water is nice, but not required.

I specified raw cashews, because that's traditional. But if you can't easily find those (check out the nearest Indian/Asian market), you can use any other nuts you like. Some recipes call for pistachios, and those are good too. But we prefer the cashews.

Servings: About 4

4 cups of your preferred combination of whole milk, coconut milk and heavy cream 2-3 tablespoons sugar 1/2 cup uncooked rice (Basmati preferred but you can use whatever you have on hand 1/3 cup golden raisins 1/2 tsp. ground Ceylon cinnamon 1/2 tsp. cardamom powder 1/2 cup raw cashews 1/2-3/4 tsp. rose water (optional, but traditional)

Bring the various milk(s) and sugar just to a boil in a heavy saucepan. Add the rice, and cook over low heat until the rice is cooked, about 20-25 minutes. Add the spices and raisins and stir in the rose water, if using that. I always stir the cashews into the pudding and keep it on the heat for another few minutes to soften the nuts and allow the spices to release their volatile oils. But you can divide up the nuts to garnish the individual servings if you prefer.