How to make rice kheer

1. Rinse and soak

   Rinse the rice two or three times, then soak it in water for 20 minutes. Drain well. For a thicker, more blended texture, gently crush the soaked grains between your fingers.

2. Warm the milk

   Bring the milk to a gentle boil in a heavy-bottomed pan, stirring so it does not catch at the base. If using saffron, soak it in 1 tablespoon of the warm milk.

3. Lightly roast the rice

   In a small pan, warm 1 teaspoon ghee over low heat. Add the drained rice and stir for 1 minute without browning it. Carefully add the rice to the hot milk.

4. Slowly simmer

   Cook uncovered on low heat for 35–40 minutes, stirring frequently and scraping the sides back into the pan. Continue until the rice is very soft and the milk has thickened. Add a little hot milk if needed.

5. Sweeten and finish

   Stir in the sugar, cardamom and saffron milk, if using. Simmer for another 5 minutes. Add the sugar only after the rice has softened.

6. Roast the dry fruits

   Warm the remaining 1 teaspoon ghee in the small pan. Add the cashews and almonds and stir over low heat until lightly golden. Add the raisins for the last 10–15 seconds, then take the pan off the heat.

7. Garnish and serve

   Switch off the heat under the kheer. Fold in most of the roasted dry fruits, reserving a little for the top. Spoon into bowls, garnish and serve warm, or refrigerate promptly for chilled servings. The kheer will thicken as it cools.