Kheer

Boil rice for 5 minutes in water and drain well.

Bring milk to a boil with cardamom pods in a large saucepan. Ad rice and simmer for 1 hour, stirring occasionally, or until rice is soft and milk is thick. Use a wooden spon and be sure to scrape the milk from the bottom and sides of the pan.

Add sugar and almonds and continue cooking until the mixture gets a consistency like porridge. Remove from heat and take out the cardamom pods. Taste the mixture and add ground cardamom if you feel the flavor needs intensifying.

When halfway cool, stir in the rose water.

Serve warm or let cool more and put in refrigerator to chill. Sprinkle cinnamon on each serving to heart's content.