Soak and wash rice and drain in a cloth (blend to a coarse powder in a blender pretty much like semolina).
Boil milk, add whole cardamom and remove it from the milk after some time.
Add rice and boil, stirring constantly to avoid lumps.
Add water if necessary and cook till done.
Reduce heat, then add condensed milk and cream.
Add pista, badam, cashew paste stirring constantly (even better can use a hand blender).
Add sugar for taste, garnish with juliened almonds, pista and saffron.
Chill for 5-6 hrs and serve cold.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.