Kheer (Rice Kheer)

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1. 1Step 1: Rinse ¼ cup basmati rice a couple of times until the water runs clear, then soak in enough water for 15 to 20 minutes.
2. 2Step 2: Optional: To blanch almonds, heat water in a small pan until boiling, turn off heat, add 10 to 12 almonds, cover, and let sit for 30 minutes. Then peel and slice the almonds.
3. 3Step 3: Meanwhile, pour 1 litre whole milk into a heavy wide pan and place on low to medium-low heat. Stir at intervals to prevent sticking.
4. 4Step 4: Let the milk come to a boil.
5. 5Step 5: Take 1 tablespoon of the hot milk in a small bowl, let it become warm, add a few saffron strands, and keep aside.
6. 6Step 6: After the milk boils, drain the soaked rice and add it to the boiling milk. Mix well.
7. 7Step 7: Simmer the rice on low heat without covering the pan, cooking until the grains are 50% done.
8. 8Step 8: Add 6 tablespoons sugar (or to taste) and mix until dissolved.
9. 9Step 9: Continue cooking on low to medium-low heat, stirring at intervals, until the rice is almost cooked.
10. 10Step 10: Add ½ teaspoon green cardamom powder, the sliced almonds, chopped cashews, and sliced pistachios. Mix well.
11. 11Step 11: Add the saffron-infused milk and stir.
12. 12Step 12: Cook on low flame, stirring occasionally, until the kheer thickens and the rice is completely cooked.
13. 13Step 13: Turn off the heat. Scrape any milk solids from the sides of the pan and stir into the kheer. Note that the kheer will thicken further as it cools.
14. 14Step 14: Stir in 1 tablespoon golden raisins. Optionally, add 1 tablespoon rose water or kewra water at this point.
15. 15Step 15: Pour into serving bowls and serve hot, warm, or chilled. Refrigerate leftovers in a closed container and consume within 1 to 2 days.
16. 16Step 16: If the kheer becomes too thick after refrigeration, add a splash of milk and reheat until warm before serving.