Make it step by step
Method
- 1
Rinse and soak the rice for 20 minutes, then drain.
- 2
Bring milk to a gentle simmer with cardamom and saffron.
- 3
Add rice and cook on low for 35–40 minutes, stirring regularly.
- 4
Add sugar and simmer until creamy but still spoonable.
- 5
Serve warm or chilled with pistachios and almonds.
Chef’s tip
Scrape the milk solids from the sides of the pan back into the kheer for richness.