Soak rice in water for four to five hours, if possible overnight. Drain rice and put in coffee grinder (if necessary in batches). Add enough water to make a thick paste. Bring milk to boil milk in a heavy pot. Add cardamom. Reduce heat to low and continue heating while stirring continuously. When milk starts to thicken, add sugar, rice and evaporated milk and stir for another 5 minutes. Pour into separate dishes or glasses and sprinkle with almonds/pistachios. Serve hot or after it has been refrigerated for at least an hour.
uncommon concoction from the Hyderabadi style of cooking. I remember it being served in small clay pots that held individual servings. This recipe comes from my mother.
