Wash rice a few time & drain completely.

Then pour milk and bring to a boil.

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

Stir in the sugar and continue to cook until the rice kheer turns thick.

Keep stirring often in between to prevent burning.

Add cardamom powder, saffron and nuts.

Stir and continue to cook for 5 minutes.

Turn off. Kheer thickens once it cools down.garnish rice kheer with more nuts and serve.