Rice pudding (kheer) with coconut

Ingredients:

• 1/4 tbsp. basmati rice
• 6 cups whole milk
• 1/3 cup sugar
• 1/4 tsp cardamom
• 3 tablespoons coconut flakes
• 2 tablespoons raisins
• 2 tbsp almond flakes

Preparation:

1. Rinse the rice thoroughly and place it in a deep saucepan. Add milk and bring to a boil. Reduce heat and simmer for 1 hour or until the rice is completely cooked and the milk has thickened to a pudding-like consistency.
2. Add sugar, cardamom, and coconut flakes and mix well. Divide the rice pudding among 4 serving bowls and garnish with raisins and almonds. Refrigerate for 4 hours before serving.