The taste is all right, but I think the recipe amounts are off. I've never had authentic kheer and am just going off my experiences with rice puddings in general, but:
1) The ratio of liquid to rice seems off, especially given the cooking times. It's recommended that you simmer the mixture for 20 minutes, but it will take longer to boil down the milk mixture, as well as to cook the rice thoroughly.
2) It's my understanding that rice pudding is not served warm. After adding the cardamom and raisins, the pudding is still hot and therefore soupy. To get it to thicken like traditional rice puddings, you have to chill the mixture.
I would recommend either lowering the amounts of each milk to 1.5 cups, or raising the amount of rice to about 3/4 c. Definitely simmer for a longer time-- at the very least, 35 minutes.
To expedite the cooling process, put the pudding in its serving dish(es), then put that inside a larger pan/dish/tub and fill with ice water, then stick the whole thing in the fridge.
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The taste is all right, but I think the recipe amounts are off. I've never had authentic kheer...