Measure 1 bowl of leftover boiled rice and transfer it to a heavy bottom wok. Soak saffron in 2 tsp milk and keep aside.

Add 1/2 litre milk and boil it while stirring. Crush green cardamom and mix in it.

When milk starts boiling add chopped almonds and pistachio and mix.

Add sugar and cook on low flame till kheer gets thick. Add soaked saffron in it and mix. Switch off the flame. Let it cool and then refrigerate it.

Serve chilled garnished with chopped almonds.