Bengali Kheer

6 cups milk

¾ cup rice

½ cup raisins

¼ teaspoon fresh cardamom powder

½ bay leaf

½ cup turbinado sugar

In large saucepan combine milk, rice, and bay leaf. Cook on high heat for 15 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 40 more minutes until it thickens. Remove by leaf and add sugar, raisins, and cardamom. Refrigerate until cold. Kheer thickens as it cools.

Serve cool.

Serves 4.