Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom. Boil the milk.

Soak rice in water for about twenty minutes. Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.

Keep stirring often to prevent the milk getting scorched at the bottom.
Stir in the sugar and continue to cook until the rice kheer turns thick.

Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.
Turn off when the rice kheer reaches a desired consistency.
Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.