Festive Christmas Kheer with Nuts and Spices

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

2In a large heavy-bottomed pot, bring the whole milk (4 cups) to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

3Once the milk is boiling, add the soaked and drained rice. Reduce the heat to low and cook, stirring frequently, until the rice is soft and the mixture thickens (about 30-40 minutes).

4Add the sugar (1 cup), heavy cream (½ cup), cardamom powder (½ teaspoon), saffron strands (¼ teaspoon), and vanilla extract (¼ teaspoon) to the pot. Stir well to combine and cook for an additional 10 minutes, allowing the sugar (1 cup) to dissolve completely.

5Incorporate the chopped mixed nuts (¼ cup), raisins (¼ cup), grated coconut (¼ cup), and chopped dates (¼ cup) (if using) into the kheer. Stir gently to mix everything evenly and cook for another 5 minutes.

6Remove the pot from heat and add the rose water (½ teaspoon). Stir to combine and let the kheer cool slightly before serving.

7Serve warm or chilled, garnished with additional nuts and a sprinkle of cardamom powder (½ teaspoon).