Wash and soak rice about 30 mins, this helps to cook the rice quickly. Drain and set aside.

Pour 1/4 cup water or grease a pan that helps the kheer to getting scorched at the bottom, then add milk and bring it to a boil on a medium flame.

When it turns hot or comes to a boil add drained rice.

Keep stirring to prevent from burning, keep flame on low medium.

Cook until rice gets and slightly mushy, mash it with spoon and check.

Add sugar, you can add more or less, that's up to you.

Lower the flame and cook until the kheer thickens.

Add nuts, cardamom powder and stir well and cook for 5 min

When it reaches runny consistently switch off the flame, it will thickens up later after cooling down.

Garnish it with nuts and raisins before serving,I used almond only.