Indian Rice Kheer

Instructions

1. Prepare the rice
   Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain well and set aside. This removes excess starch and prevents the kheer from becoming too thick.
2. Boil the milk
   In a heavy-bottomed, large pot, bring the milk to a boil over medium heat. Add the bay leaves and crushed cardamom pods. Stir frequently to prevent the milk from sticking to the bottom of the pot or forming a skin on top.
3. Cook the rice
   Once the milk is boiling, add the rinsed rice and stir well. Reduce heat to low and simmer, stirring occasionally to prevent the rice from sticking to the bottom. Cook for about 30-35 minutes until the rice is completely soft and the milk has reduced by about one-third.
4. Add sweetness and flavor
   Add the sugar, ground cardamom, and saffron mixture to the pot. Continue to simmer for another 5-10 minutes, stirring frequently until the kheer thickens to a creamy consistency. Remember that it will thicken further upon cooling.
5. Toast the nuts
   In a small pan, heat the ghee over medium heat. Add the raisins and cook until they puff up, about 30 seconds. Remove from heat and set aside. If not already toasted, you can lightly toast the almonds and pistachios in the same pan.
6. Finish and garnish
   Remove the bay leaves and cardamom pods from the kheer. Stir in the rose water if using. Add half of the toasted nuts and raisins to the kheer and mix gently. Transfer to a serving dish and garnish with the remaining nuts and raisins.