Save some chopped nuts for garnishing.
Soak rice in water for at least 30 minutes.
Put 1/2 cup water to boil, add rice when it starts boiling.
When water almost evaporates, pour in milk, stir to bring to boil.
Add sugar, simmer till rice is fully cooked.
It should be of thin porridge consistency.
Add chopped nuts, cardamom, saffron, stir.
Serve very hot, or chilled as desired.
Note: If serving chilled, keep the kheer a little thinner, since it will thicken considerably on cooling. Garnish just before serving, or the nuts will go in, if kept too long.
Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh when hot, or chilled 1 day
1 litre whole milk
1/2 cup sugar
1/2 cup rice,washed and soaked in water
15-20 almonds blanched, peeled and chopped
10 pistachios chopped thinly
4-5 cardamoms, seeded and crushed
10-12 strands saffron crushed