Rice Kheer

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1. 1Step 1: Rinse ⅓ cup rice (65 grams) until water turns clear. Soak the rice in 1 & ½ cups of water for 30 minutes. Drain the water using a colander and set the rice aside. You can use ½ cup of rice if you prefer a really thick kheer.
2. 2Step 2: Heat a heavy bottom pan on medium heat. Add 1 teaspoon ghee, then add the soaked and drained rice. Also add 3-4 green cardamom pods (crushed).
3. 3Step 3: Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic. Add 1 liter whole milk and stir well. Set heat to medium-high.
4. 4Step 4: Let the milk come to a boil, about 10 to 12 minutes. Keep stirring in between so the milk doesn't stick to the bottom.
5. 5Step 5: Once the milk boils, lower the heat to low and let the kheer cook for 25 minutes, stirring every 2 minutes. The milk will reduce and the kheer will become thick and the rice fully cooked. For super thick kheer, cook 15 more minutes.
6. 6Step 6: Stir in 4-5 tablespoons sugar (according to taste) and 3 tablespoons chopped nuts.
7. 7Step 7: Cook the kheer for 5 to 10 more minutes until the sugar dissolves completely. Don't worry if it's not very thick now; it will thicken as it cools.
8. 8Step 8: Remove from heat and stir in 1 & ½ teaspoons rose water (if using). Garnish with more nuts and serve warm or chilled. I love mine chilled, so I refrigerate for 4-5 hours.
9. 9Step 9: For the Instant Pot: add ¼ cup water, then milk, rice, sugar, and cardamom pods. You can add saffron or vanilla if you like. Stir in nuts now, or sauté them in ghee in a separate pan and add later.
10. 10Step 10: Close the lid, ensuring the sealing ring is clean else milk might curdle. Press the porridge button and cook on high pressure for 20 minutes. Let pressure release naturally.
11. 11Step 11: Open the lid and give the kheer a stir. Add rose water (if using). Press the sauté button and let the kheer simmer for 2 to 3 minutes. It will continue to thicken as it cools. Serve hot or chilled.