Step 1: Wash and drain the rice.
Take rice and milk in a heavy bottom pan. Put them on high heat and bring it to boil. Meanwhile crush saffron strands and add to milk and rice mixture
Step 2: Once it comes to a boil, reduce the heat to medium-low and simmer until rice is tender. It will take about 20 minutes. Stir the milk in between so it doesn’t stick to bottom and sides.
Step 3: Then add sugar, nuts and cardamom powder. Mix well.
Step 4: Cook it till it gets thickens; it will take about 5-7 minutes.
Step 5: Serve hot or cold. If you are serving cold then let it come to room temperature and then keep in refrigerator for about 1-2 hours then serve.
Step 6: Notes
I used only almonds and cashew nuts (me and my husband don’t like pistachios and raisins). You can use any nuts, any quantity you like.
If you are serving Rice kheer cold then cook little less after adding sugar and don’t make too thick. Because once it cools it will thicken.
Don’t go away when milk and rice mixture is simmering. Stir in between.