Crafting Rice Kheer

Rinse and soak rice for 20-30 minutes, then drain. In a heavy-bottom pot, bring milk to a boil over medium heat, stirring occasionally to prevent scorching. Add drained rice, reduce to low heat, and simmer for 25-30 minutes, stirring every 3-4 minutes until rice is soft and mushy scrape sides and mix back in.
Stir in sugar, cardamom powder, saffron milk, and half the nuts; cook 8-10 more minutes until thickened (it firms on cooling). In a small pan, heat ghee, fry remaining nuts and raisins until golden, and stir into kheer. Turn off heat, cover, and let rest 10 minutes before serving warm or chilled.

Ingredients
•    ¼ cup basmati rice (rinsed and soaked 20-30 minutes)
•    1 liter full-fat milk
•    4-6 tablespoons sugar (adjust to taste)
•    ½ teaspoon cardamom powder
•    1 pinch saffron strands

      (soaked in 2 tablespoons warm milk, optional)
•    2 tablespoons mixed nuts

      (chopped almonds, cashews, pistachios)
•    1 tablespoon raisins (optional)
•    1 teaspoon ghee