Wash rice and soak in water for about 30 mins. This helps to cook the rice quickly.

Bring 1 cup water to a boil. Then add nuts and soak for about 10 mins.
Peel off the skin and pat dry. Chop them as desired.

While the rice soaks, bring milk to a boil in a large heavy bottom pot.

Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.

Then add sugar. Stir and continue to cook until the kheer turns thick. Keep stirring often in between to prevent burning.

Add cardamom powder, almond and raisins stir and continue to cook for 5 minutes.

Switch off when the rice kheer reaches a desired consistency. It is good to switch off when it is of a runny consistency. It thickens once it cools down.

Garnish rice kheer with more nuts and serve hot or cold as you want.