Creamy Rice Kheer with Cardamom and Almonds

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large heavy-bottomed pot, bring the whole milk to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

3.Add the soaked and drained rice to the boiling milk. Reduce the heat to low and simmer, stirring frequently, for about 30-35 minutes, or until the rice is cooked and the mixture thickens.

4.Stir in the sugar, heavy cream, and salt. Continue to cook for another 10 minutes, stirring constantly until the sugar dissolves completely and the kheer reaches a creamy consistency.

5.Add the ground cardamom, saffron strands, and vanilla extract. Mix well and cook for an additional 5 minutes to allow the flavors to meld together.

6.Remove the pot from heat and let the kheer cool slightly. It will thicken further as it cools.

7.In a small pan, lightly toast the sliced almonds and raisins over low heat until golden and fragrant. This will enhance their flavor.

8.Serve the kheer warm or chilled, garnished with the toasted almonds and raisins.