Shown here are the ingredients: 3 tablespoons of raisins (I use golden raisins because I like them better than dark raisins, but the recipe does not specify), 3 tablespoons of cashews, cardamom, 5 tablespoons of rice (this is the first adjustment; the original recipe only calls for 4 tablespoons), vegetable oil (the second adjustment; the original recipe calls for ghee), milk, and 1/3 cup of sugar.
First thing you do is you chop up the cashews. I like to do it by wrapping them in a little pouch of plastic wrap and then whapping them with a kitchen mallet a few times to break them up. It's very satisfying.
Then you heat about a tablespoon or so of oil or ghee in a frying pan and fry the raisins and cashews until the cashews start to turn brown. They do this faster than you expect, so be prepared to yell "oh, shit!" and turn off the flame suddenly.
Scoop those into a bowl and set them aside. Put the rice in a pot along with a quart of milk.
Bring that to a boil, being careful not to let it foam up over the top of the pot. (If it does, see the procedure above for rescuing the raisins and cashews from burning.)
Turn the flame down to a simmer and let that pot cook for about 20 minutes until the rice is soft, giving it the occasional stir.
Add in the sugar, 1/2 tsp cardamom, and the raisins and cashews.
Mix it up.
Then let it simmer and cook down to a thick pudding-y texture. The book says this takes at least 90 minutes, but I've found that it takes less than half that. It may be the extra tablespoonful of rice; at the very least, this results in a thicker, ricier texture than it would with only four tablespoons, but I like the texture of more rice. You can experiment and see how you like it.
Turn it out into a nice serving dish, like a glass pie plate. Listen to the "yummy" noises that your friends make as they eat it.