Authentic Indian Kheer Rice Pudding Recipe

Rinse the basmati rice under cold water until the water runs clear, to remove the starch.

Soak the rice in enough water for 30 minutes, then drain.

In a heavy-bottomed pot, bring the milk to a boil.

Add the drained rice to the milk and reduce the heat to low. Stir frequently to prevent the milk from burning at the bottom of the pot and to prevent the formation of a skin on the surface.

Once the rice is cooked and the milk has reduced slightly, add the sugar and stir until fully dissolved.

Add the cardamom powder and saffron strands.

Continue to simmer on a low heat until the milk has reduced to half its original quantity and has a thick and creamy consistency.

Finally, add the chopped almonds, cashews, and raisins.

Remove from the heat and allow to cool. You can either serve the Kheer warm or refrigerate it and serve cold, as per preference.