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1
Put the rice in a clean coffee grinder and whir just long enough to break most grains into 23 pieces.
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2
Some may stay whole.
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3
You may also do this in a mortar.
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4
Bring the milk to a boil over medium or medium-low heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over.
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5
Stir as the milk heats.
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6
(I prefer to heat up my milk in a microwave oven and just pour it into the pan to speed up matters.)
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7
As soon as the milk starts bubbling, stir it, adding the rice and cardamom pods.
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8
Keep stirring.
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9
Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom.
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10
Cook this way, stirring now and then, for about 4045 minutes.
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11
Stir in any skin that forms.
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12
(It tastes very good when cold.)
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13
Add the sugar and stir another 23 minutes.
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14
Take off the heat and pour into a serving dish.
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15
Remove the cardamom pods.
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16
Allow to cool, stirring now and then so no skin forms on the top.
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17
Cover with plastic wrap and refrigerate until needed.
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18
(Remember that this pudding may also be served lukewarm or at room temperature.)
