Kheer (Pakistani Rice Pudding)

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1. 1Step 1: Add dried basmati rice to a mixing bowl, cover with water, and swirl. Wash and drain 3 times to remove excess starch. Cover with water and let the rice soak for 30 minutes.
2. 2Step 2: Drain the rice after soaking.
3. 3Step 3: In a large, heavy-bottomed pot, add water and milk. Bring to a boil on high heat, stirring occasionally. Add the drained rice and cook on medium heat. Allow the rice to cook and soften for 10 minutes, then add the sugar. Stir to combine. Continue cooking and stirring often (to prevent burning and sticking) on medium-low to medium heat for 10 minutes.
4. 4Step 4: While the rice continues to cook, crush the cardamom pods in a mortar and pestle. Give them a quick crush to open the pods. Remove the seeds and discard the peels. Crush the seeds into a rough powder in the mortar and pestle.
5. 5Step 5: Add the cardamom powder along with 1 tablespoon of crushed pistachios and almonds into the kheer. Also add a few drops of Kewra flavor (optional). At this point, the kheer should have been cooking for around 25-30 minutes.
6. 6Step 6: Take the pot of kheer off the heat and, using a hand blender, blend for just a few seconds on low until the rice breaks apart a little (not fine or completely broken down) and mixes with the milk to slightly thicken.
7. 7Step 7: The texture of the kheer should be slightly runny and creamy. It will continue to thicken as it cools down.
8. 8Step 8: You can serve the kheer while it's still warm or cool it down in the refrigerator. Whichever way you decide to serve, be sure to garnish with additional almonds and pistachios.