rice pudding (kheer)

• 1 cups evaporated milk
• 1cup of condensed milk
  2 cups milk
• sugar (to taste)
• 1/2 cup  rice
  1/4 cup small white tapioca pearls
  1 stick of cinnamon
• 1/4 cup raisins  (optional)

• 1/2 teaspoon ground cardamom
  
  
• 1/2 teaspoon rose water(optional)
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts
  1/2 cup of coconut flakes or grated.

Directions

1. add cinnamon stick to rice water and cook the rice halfway through.
2. Bring  milk, sugar ( if used) and tapioca pearls to a boil in a large saucepan. Add half-cooked rice with the cinnamon stick, and simmer over low heat until the mixture thickens and the rice and pearls are tender, about 20 minutes.
3. Stir in both evaporated and condensed milk. let simmer for a few mins until it thickens back again.
4. Stir in the raisins, cardamom rose water and coconut flakes and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.