Wash and soak the rice for 20 minutes.

Place the milk to boil, and add the soaked drained rice. Cook both rice and milk on a simmer, stirring at regular intervals.

Continue to cook on slow flame till the rice is cooked, now add sugar and cardamom powder.

Add blanched almonds and continue to cook for another 5-7 minutes. I have used almonds but you can use any other nuts of your choice. At this point, you can add dissolved saffron. ( I have not used it for this Kheer)

Switch off the flame once the rice has completely cooked. Scrap the milk solids from the pan and mix well.

Transfer to the serving bowl. You can serve it warm or cold. If serving hot, now is the time to add rose water and garnish.

I like to serve the kheer cold, so allow it to come to room temperature and then add rose water. Now pour into glass jars and garnish with pistachio powder and rose petals.