Creamy Vanilla Cardamom Rice Pudding (Kheer)

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1. 1Step 1: Place the uncooked rice in a bowl. Pour cold water into the bowl and give the rice a good rinse.
2. 2Step 2: Let the rice then soak in the water for 30 minutes.
3. 3Step 3: Once the rice is well-rested, drain it of excess water.
4. 4Step 4: Crush the cardamom gently using a mortar and pestle to split the outer skin from the seeds inside.
5. 5Step 5: Remove the outer skin and only use the seeds inside. You can also use a spice grinder and sieve out the outer skin so you are only left with cardamom powder.
6. 6Step 6: Place the rice flour into a bowl and add in cold water, mix well and set aside.
7. 7Step 7: In a pan with a sturdy bottom e.g cast iron pan, gently warm it over medium heat.
8. 8Step 8: Introduce a teaspoon of ghee, vegetable oil or unsalted butter, followed by the soaked and drained rice, bayleaf, cardamom powder.
9. 9Step 9: Saute the rice in the golden ghee, cardamom and bay leaf, for a minute or two. This will release an aroma that's nothing short of magic!
10. 10Step 10: Add the milk to the pan with the rice and spices.
11. 11Step 11: This next step will require patience. Continue to gently stir and scrape any milk residue from the sides back into the mix. You also need to keep stirring to stop the bottom of the pan burning the milk.
12. 12Step 12: Allow the milk to approach a gentle boil, which should take about 5 minutes. As the milk bubbles add in the rice flour thickener and introduce the cashew nuts. Give it a good mix.
13. 13Step 13: Let the concoction simmer in for about 10 minutes, stirring occasionally. The occasional formation of a layer of milk film is but a sign of its rich creaminess. Integrate it back with gentle stirs.
14. 14Step 14: Don't be alarmed if the consistency is watery as once it cools the kheer thicken slightly. If you prefer a thicker texture then feel free to continue simmering and stirring until a desired consistency is reached.
15. 15Step 15: Then finally add the sugar and vanilla essence and simmer for another 2-3 minutes whilst stirring. It is important to add the sugar at the end otherwise the sugar will not allow the rice to cook fully.
16. 16Step 16: Before serving make sure to remove the bay leaf pieces. You can savour it warm, cold, or at room temperature, make sure it's a shared experience.
17. 17Step 17: Serve in a bowl and embellish with a few more cashews as you serve.