Rice Kheer (Indian Rice Pudding)

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1. 1Step 1: Rinse the rice until the water runs clear. Soak the rice for 20 minutes. Drain the rice in a colander.
2. 2Step 2: In a heavy bottom pot, melt the ghee and add the rice. Roast the rice for 1-2 minutes until aromatic. This prevents the rice from turning into mush.
3. 3Step 3: Pour the milk into the same pot. Bring to a boil, then reduce heat to a low simmer.
4. 4Step 4: Simmer the milk for about 10 minutes, stirring every 2 minutes to prevent burning on the sides and bottom. At the 10-minute point, the milk will have reduced by about half. Crush the nuts in a mortar and pestle into small chunks and add them to the kheer along with the golden raisins. Continue simmering.
5. 5Step 5: After another 10 minutes (20 minutes total), the kheer should have thickened, with the rice grains long and a bit puffy and the raisins plump. Stir in the sugar and shredded coconut.
6. 6Step 6: Optionally, continue simmering until the desired thickness, or keep it milkier. Remove from heat and stir in the ground cardamom.
7. 7Step 7: Serve warm or cold, garnished with crushed pistachios, rose petals, and saffron.