Kheer (Authentic Indian Rice Pudding)

Soak the rice for 30 minutes after washing it twice. This helps the rice cook faster.

In a large heavy-bottom saucepan, heat whole milk over medium heat. Drain the soaked rice and add it to the pan.

Boil the mixture, stirring every few minutes to prevent sticking. Cook for about 20-25 minutes until the rice is tender.

Once the rice is cooked, add sugar, cardamom, and saffron. Give it a stir.

Continue cooking on medium-low heat for another 20-25 minutes, stirring occasionally.

After the kheer has reached a thick, creamy consistency and the rice is fully cooked, turn off the heat.

Add the nuts (save some for garnish) to the kheer. If using rose water, add it in. Stir well to combine all ingredients.

If the kheer does not look thick, don't worry as it will thicken as it cools.

Serve hot or chilled. If serving chilled, refrigerate for at least 1-2 hours before serving. Garnish with the reserved nuts.