Wash and soak the basmati rice in water for 15 minutes.

Add 1 liter of whole milk in a saucepan and put it on a stove on medium-low flame. Stir at regular intervals.

Once the milk comes to boil, transfer 1 tablespoon of it to a bowl and keep it aside. Strain the rice, add it to the boiling milk and mix it well.

Once the milk in the bowl has cooled down to warm, add saffron strands to it and keep it aside.

Let the milk simmer on low flame until the rice is half-cooked.

Then add the sugar to the milk and mix it all well together.

Continue to let the milk simmer on low flame and make sure you keep stirring it at regular intervals so that the milk doesn’t get burnt at the bottom of the pan.

Until then crush the green cardamom pods in a mortar pestle.

Add the green cardamom, almonds, and cashews to the milk and mix it well. Continue to let it boil at low flame. Don’t forget to keep stirring it at regular intervals.

Once the milk has thickened and the rice is cooked, switch off the flame.

Add golden raisins to the kheer and mix it in together.

You can serve the rice kheer warm or cold, as you like it.