Cardamom Rice Cream

Cover 1/4 cup basmati rice with cold water and soak overnight. In the morning, drain the rice, reserving the soaking liquid. Place the drained rice and 1/4 cup soaking liquid in a blender and grind the rice as finely as possible.

Place 3 cups milk and a cup of cream in a pot. Bring to a simmer. Add 1 cup hot milk to blender and blend with rice. Return all to pan. Simmer over medium heat, stirring constantly, until the rice cream thickens and coats a spoon, about 20 minutes. Remove from the heat and stir in 3/4 cup sugar and 1/2 teaspoon cardamom. Pour into a bowl and chill. Serve cool, with raspberries or peaches.