Rice Kheer

Cook the Kheer

• Pour the remaining milk into a heavy-bottomed pan or pot and bring it to a boil over medium heat.
• Once the milk boils, add the drained rice. Reduce the heat to low and let it simmer.
• Cook for about 40-45 minutes, stirring every 5-7 minutes to prevent the rice and milk from sticking to the bottom. Scrape the sides of the pan regularly.
• Continue simmering until the rice is completely cooked and soft, and the milk has reduced and thickened to a creamy consistency.

Add Sweeteners and Aromatics

• Once the kheer has thickened, stir in the sugar and the crushed cardamom powder.
• Add the saffron-infused milk to the pot.
• Cook for another 5-7 minutes, stirring continuously, until the sugar has completely dissolved and the kheer is fragrant.

Add Nuts and Finish

• Stir in most of the slivered almonds and chopped pistachios, reserving a small amount for garnish.
• Turn off the heat. If using, stir in the rose water for a final touch of fragrance.
• Let the kheer rest for about 10 minutes. It will continue to thicken as it cools.

Garnish and Serve

• Pour the kheer into individual serving bowls.
• Garnish with the reserved almonds, pistachios, and a few extra strands of saffron.
• Serve warm for a comforting treat, or chill in the refrigerator for at least 2 hours to serve cold.