Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once soaked for around 20 minutes, drain the rice using a colander and set aside.

Heat a heavy bottom pan on medium heat, add the soaked & drained rice. Also, add 3-4 crushed green cardamom pods.

Then add the milk to the pan and stir well. Set heat to medium-high.

Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn’t stick to the bottom of the pan.

Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so.

Add in the sugar and mix.

Also, add in the nuts. I used cashews and almonds.

Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don’t worry if your kheer doesn’t look very thick at this point.

ADD A YELLOW COLOR N SERVE IT WITH LOVE.