Kheer

Instructions

1. Prepare the rice
   In a small bowl, soak the basmati rice in water for 30 minutes. Drain well and set aside. This helps the rice cook evenly and become softer for the pudding.
2. Cook the rice in milk
   In a heavy-bottomed pot, add the milk and bring it to a gentle boil over medium heat. Add the drained rice and stir. Reduce heat to low and simmer uncovered, stirring occasionally to prevent the rice from sticking to the bottom, for about 25-30 minutes until the rice is soft and the mixture starts to thicken.
3. Add cream and flavorings
   Pour in the heavy cream and continue to simmer for another 10 minutes, stirring frequently. Add the sugar, ground cardamom, and saffron with its soaking milk. Stir well to combine and continue cooking for 5 more minutes until the mixture thickens to a creamy consistency.
4. Incorporate nuts and raisins
   Stir in the chopped almonds, pistachios, and golden raisins. Add the ghee and rose water if using. Mix gently and cook for an additional 2-3 minutes to allow the flavors to meld together.
5. Serve and garnish
   Remove from heat and let the kheer cool slightly. It will continue to thicken as it cools. Transfer to serving bowls and garnish with additional chopped pistachios. Kheer can be served warm, at room temperature, or chilled according to preference.