WASH AND SOAK RICE FOR AN HOUR.DISSOLVE CUSTARD IN 2 TBPS MILK.BOIL 1 LTR MILK IN A HEAVEY BOTTOM PAN.WHEN MILK COMES TO BOILING POINT,LOWER THE GAS AND ADD CUSTARD PASTE. STIRRING CONSTANTLY TO AVOID LUMPS.TURN OFF THE HEAT AND KEEP ASIDE THE CUSTARD MILK.STRAIN THE WATER FROM THE RICE.IN ANOTHER BROAD PAN HEAT GHEE,ADD RICE TO THE GHEE AND STIR COOKUNTIL RICE BEGINS TO BROWN LIGHTLY.BROWING OF RICE WILL TAKE 4-5 MINUTES.ADD THE CUSTARD MILK AND BRING TO BOIL ON MEDIUM HEAT.STIRRING CONSTANTLY TO PREVENT RICE FROM STICKING.REDUCE THE HEAT AND SIMMER TILL RICE IS COOKED.WHEN RICE IS COOKED STIR IN SUGAR AND COOK IN LOW FLAME UNTIL MILK THICKENS.ADD ELAICHI POWDER AND SLICED ALMONDS.