Indian Rice Pudding

Instructions

1. Prepare the rice
   Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the kheer from becoming too thick. Drain well and set aside.
2. Warm the milk
   In a heavy-bottomed pot, bring the milk to a gentle boil over medium heat, stirring frequently to prevent it from sticking to the bottom. Once it starts to boil, reduce heat to low.
3. Cook the rice
   Add the rice, cinnamon stick, and cardamom pods to the milk. Simmer on low heat for about 35-40 minutes, stirring occasionally, until the rice is completely cooked and the milk has reduced by about one-third. The mixture should have a creamy consistency.
4. Add sweetness and flavors
   Stir in the sugar and continue to cook for another 5-7 minutes until fully dissolved. Add the saffron milk mixture and ground cardamom, stirring well to combine. The kheer will turn a light yellow color from the saffron.
5. Sauté the nuts and raisins
   In a small pan, heat the ghee over medium heat. Add the chopped almonds, pistachios, and raisins. Sauté for 1-2 minutes until the nuts are lightly golden and the raisins begin to plump up.
6. Finish the kheer
   Add the sautéed nuts and raisins to the kheer. If using, stir in the rose water. Remove the cinnamon stick and cardamom pods. Turn off the heat and let the kheer cool slightly.