Kheer

Instructions

1. 1 Bring the milk to a boil in a heavy-bottomed pot over medium heat, stirring frequently to prevent it from scorching on the bottom. Reduce the heat to low once it comes to a rolling boil.
2. 2 Add the soaked and drained basmati rice to the simmering milk. Cook on low heat for thirty-five to forty minutes, stirring every five minutes to prevent the rice from sticking to the bottom.
3. 3 As the milk reduces and thickens, the rice grains will begin to break down and dissolve. Scrape the thickened milk solids from the sides of the pot and stir them back in for extra richness.
4. 4 When the mixture has reduced to about half its original volume and coats a spoon thickly, add the sugar, saffron strands, and cardamom powder. Stir until the sugar is completely dissolved.
5. 5 Add the raisins and half of the sliced almonds and pistachios. Cook for five more minutes, then remove from heat. Stir in the rose water and let the kheer cool slightly before serving.
6. 6 Serve warm or chilled in individual bowls, garnished with the remaining sliced almonds and pistachios. A light dusting of cardamom powder on top adds a final aromatic touch to this royal dessert.