I found several recipes for Indian pudding, but none of them seemed to have everything in them or just lacked that final soothing quality to them. Thus I decided to add a few extra spices that work well in sweets and it came out better. This is a great cheap remedy for curing a stomach ache too. The spices, the milk, as well as the rice help. If you aren't good with milk (lactose intolerant) adding yogurt or goat milk (full fat) will ease it a bit. Just be careful to add the yogurt slowly, or dillute with water. (It will give it a slight tangy taste too). Made right this tastes grat at the end of a frazzled day)

Ingredients
8 oz. Indian Basmati uncooked rice
1 qt. Light Cream or Half and Half
1 qt. regular milk (goat milk is better)
1 c. Granulated Sugar
1⁄2 tsp. Cardamom, ground
1 tspn Salt
1 tspn Vanilla extract
cinnamon to taste
5 c Coconut milk
nutmeg (to taste)
sprinkle of parprika (to taste) or black pepper.

OPTIONAL
Cashews, pistachios, Elachi powder, Saffron, cardamon (ground) and raisons (try both yellow and dark--the raison flavor comes out better if you chop them up a little--same with the nuts)

1. Cook rice with water and 1/4 cup milk.

2. In a large saucepan, combine the rice with the cream or half and half and the remainder of the milk, sugar and cardamom.

3. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquid is absorbed. This will take 1 to 2 hours and the rice will need to be stirred frequently.

4. Remove from heat and stir in the pistachios.

5. Cool to room temperature.

6. Stir in the rosewater before serving.