Heat milk and boil it.

Drain the rice.

Add the rice.

Stir the milk and let the rice grains cook.

The whole process of cooking the rice in the milk takes about approx. 35-37 minutes on a low flame.

You want the rice to really cool well and the kheer also thickened

After the rice is added,add the sugar.

Stir and continue to stir often so that lumps are not formed.

Scrapes the sides of the pan add this dried milk into the pan.

Let the almonds cool and then peel them.

Slice them along with the cashews and rinse the raisins.

Take the cardamoms and then powder them finely.

Remove the peels and keep the cardamom powder aside.

When the rice is almost 3/4th done,add the almonds, cashews, cardamom powder and saffron.

Cook further till the rice grains are completely cooked.

The rice kheer would also thicken by then.

Remember to keep on scraping the sides in the kheer.

Switch off the flames and add the raisins.

You can serve the rice kheer,hot or warm or pour in serving bowls and refrigerate.

This rice kheer stays good for 1-2 days in the refrigerator.