1. Soak the rice in a dekchi of cold water. Wash thoroughly. Place in a pressure cooker with 4 cups of water and cook till soft. Mash the rice.
2. Pour the milk in a large, thick, flat bottomed pan and bring to a boil. Add sufficient sugar so that the milk becomes sweet. Add the mashed up rice to the milk and allow to simmer, stirring all the time for at least 20 to 30 minutes. Wash the raisins and add to the hot kheer.
3. Taste for sugar. Allow the kheer to cool and then add the rose essence and the spice powder. Pour into a glass dish and top with the rose petals. Serve it as cold as possible.
4. If you have cream, top the dish with beaten cream or silver sheets if so desired.