Rinse the rice well and soak it in water for 20-30 minutes. Drain the rice using a colander and set aside.

Heat a heavy bottomed pan on a medium heat. Add 1 tsp ghee. Add the nuts like almond, cashew and pistachio. Fry them till golden brown. Remove them from the pan and set aside.

In the same pan add remaining 1 tsp ghee. Then add the soaked and drained rice along with 3-4 crushed green cardamom pods.

Toss the rice with the ghee and cardamom pods for 1-2 minutes, stirring constantly until aromat.

Then add the milk and stir well. Set the heat to medium high and let the milk come to a boil. Stir at intervals so that the milk doesn't stick at the bottom of the pan.

Once the milk has come to a boil, lower the heat to low and cook the rice for around 25 minutes or till completely done. Do stir at intervals.

Now add the sugar, so also the nuts. Mix well and cook the kheer for 5 more minutes or until thickened. Switch off the flame.

Serve the rice kheer warm or chilled, garnished with more nuts.