Rice kheer is basically rice pudding made with basmati rice, milk, nuts and saffron. It is also one of the most popular kheer variety made in the North Indian cuisine. Generally, we make it in a slightly large quantity, but I have scaled down the recipe which can give you 4 to 5 small servings of this rice deliciousness.
Pour 1/4 cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom. Then pour milk & bring to a boil.
Keep stirring the milk often to prevent the fats getting stuck to the bottom. Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
Keep stirring often to prevent the milk getting scorched at the bottom. Stir in the sugar and continue to cook until the rice kheer turns thick.
Keep stirring often in between to prevent burning. Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes. Turn off when the rice kheer reaches a desired consistency, slightly runny. Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.