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Jagannatha Temple Rice Pudding

From http://www.kurma.net/essays/e3.html
A 2000 year-old recipe for rice pudding from an old Indian temple kitchen. Yamuna Devi, a cooking writer rediscovered the recipe.

2 tablespoons ghee or unsalted butter
3/4 cup long grained rice, washed and dried
1/2 bay leaf
2 litres milk
1/2 cup ground rock sugar, or raw sugar
1/4 cup currants
1/2 teaspoon ground cardamom seeds
one pin-head quantity of pure cooking camphor (optional)
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 it's original volume.

Add the sweetener, currants, and cardamom, and simmer the mixture until it reaches one fourth of it's 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. Alternatively, for an untraditional touch, top with a spoonful of pureed sweetened raspberies, strawberries, or red currants.