Brown Basmati Rice - 2 tbsp, soaked overnight in water
Whole Milk - 1/2 gallon
Bay leaf - 2
Green Cardamom - 2
Golden Raisins and Cashewnuts - a handful
Boil the milk in a heavy bottomed pan with bay leaf and cardamom. As soon as it starts to boil, add the soaked and drained brown rice. Cook on low heat for about an hour stirring occasionally so that the milk doesnt get burned at the bottom of the pan. Once the rice is cooked and the milk has reached thick consistency, add the sugar and rose water. Cook for five minutes more. Sprinkle raisins and cashewnuts on top. Serve cold or at room temperature.