Kheer (Indian Rice Pudding)

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1. 1Step 1: Soak the rice for 15 to 20 minutes beforehand, then drain and rinse it well a few times to remove extra starch.
2. 2Step 2: Bring 1 liter of whole milk slowly to a boil. While it's heating, prepare the rice and cardamom.
3. 3Step 3: Put the soaked rice in a mortar and crush it with a pestle into small pieces, not powder. This helps the rice absorb liquid evenly and improves texture.
4. 4Step 4: Crush the green cardamom pods in the mortar, remove the skins, and grind the black seeds with the pestle.
5. 5Step 5: When the milk boils, reduce to a simmer and add the crushed rice, ground cardamom, and a heavy pinch of salt.
6. 6Step 6: Cook on low heat, stirring frequently—every couple of minutes—for 40-45 minutes up to an hour, until the mixture has thickened and the rice is very soft (at least 35 minutes, likely 45 or longer). Do not rush or raise the heat to avoid scalding the milk.
7. 7Step 7: Once thick and the rice is soft, stir in the 200 grams of sweetened condensed milk. Optionally add up to 200ml extra milk at this point to loosen it if needed.
8. 8Step 8: Add the golden raisins and some of the nuts (save some for garnish). If the raisins are dry, add them earlier (at 30-35 minutes) to soften.
9. 9Step 9: After adding the condensed milk, continue cooking for another 5 to 15 minutes until the kheer reaches the desired thickness.
10. 10Step 10: Remove from the heat and stir in a few drops (literally 2-3) of rose water or orange blossom water.
11. 11Step 11: Serve hot, warm, or at room temperature, topped with the reserved nuts.