4 cups full cream milk
1 cup basmati rice
2-5 cups sugar (or as required)
1 teaspoon saffron
50g sliced almonds
Rinse the rice until the water runs clear of the starch, then soak for 30 mins
Heat milk and let it come to a boil
Drain the rice and add to the milk - reduce to low heat
Let the milk simmer and cook the rice for 40-45 mins. Stir occasionally to prevent burning, scraping the dried milk on the sides of the pan back into the mixture
When the rice is about 3/4 cooked, add the nuts, cardamom, and saffron.
Kheer can be served hot, warm, or cold. It will keep in the refrigerator for a few days.