Wash the rice very well and soak it for half an hour.
Then drain well the rice and break the grains lightly with hand and set aside.
In a deep bottomed pan put the milk on medium heat. Add the bay leaf, cinnamon and cardamoms.
When the milk starts to boil, lower the heat to medium-low flame.
Reduce the milk by constantly stirring with a wooden spoon.
When the milk remains at 2/3 of its initial amount add the rice.
Continue stirring until the rice is perfectly cooked; it will take about 30 minutes approximately.
Add sugar, raisins and continue cooking for 10-15 minutes more.
When it has a creamy and thick consistency, turn off the heat.
Remove all the spices (laurel, cardamom, and cinnamon) and let it cool at room temperature. Then chill into the fridge.
Serve it in small bowls and garnish with dry nuts on top.
