Wash and soak the rice in water for at least 2 hours, or up to overnight.
Boil rice for 10 minutes until fully puffed up. When the rice has puffed up, cover the lid of the pot. Cook further for 5-7 minutes on low heat until water dries completely. (Rice grain should mesh fully upon pressing. )
Next, add milk and sugar to the mushy rice mixture and stir thoroughly. Continue to cook on low for another 10 minutes until the mixture has thickened. Keep stirring at intervals.
Then blend with immersion blender until smooth. Cool the rice mixture completely.
In a large bowl or pot combine yogurt, rose water and sugar. Mix in the blended rice mixture with a whisk or spoon. Adjust the consistency of the kalamra to your liking by adding more milk if it is too thick.
Finish by garnishing with your favorite toppings.
Video
Notes
Buy yogurt a night ahead to give it extra time to ferment.
Cook the rice a night ahead to give it plenty of time to cool. This will make it easier to assemble and chill the Kalamra the next day.
Cool the rice mixture completely before adding yogurt. This will prevent the yogurt from releasing water and becoming watery.
All garnishing is optional because few like plain and smooth karma while other like loaded with nuts, pomegranates and raisins. So, when you make it, eat as you like best.
If the karma is too thick, you can thin it with more milk.
If you like your Kalamra extra rich and creamy, there are a few things you can do: