Creamy Rice Pudding (Kheer)

1.Rinse the basmati rice under running water until the water runs clear.

2.In a heavy-bottomed pan, add the rinsed rice and milk. Bring to a gentle boil over medium heat, stirring occasionally.

3.Reduce the heat to low and let the rice simmer in the milk until it is soft and creamy, stirring occasionally.

4.Add sugar, chopped nuts, cardamom powder, and saffron strands. Mix well and cook for another 5-10 minutes until the kheer thickens.

5.Remove from heat and let it cool slightly. The kheer will thicken further as it cools.

6.Serve warm or chilled, garnished with more chopped nuts and a sprinkle of cardamom powder.