A 2000 year-old recipe

2000 year-old recipe for rice pudding, used by lord Jagannatha's cooks at Puri.

2 tablespoons ghee or unsalted butter
3/4 cup long grained rice, washed and dried
1/2 bay leaf
2 liters milk
1/2 cup ground rock sugar, or raw sugar
1/4 cup currants
1/2 teaspoon ground cardamom seeds
1 tiny particle of pure cooking camphor
1 tablespoon toasted nuts for garnish

Heat the ghee or butter in a heavy pot over medium heat, and toast the rice for a minute.

Add the bay leaf and milk. Bring to the boil; reduce the heat, and simmer, stirring occasionally, until reduced to half its original volume.

Add the sweetener, currants, and cardamom, and simmer the mixture until it reaches one fourth of its original volume, and is thick and creamy.

Stir in the optional camphor, and cool to room temperature, or refrigerate until chilled.

Serve garnished with the toasted nuts.