Wash rice and soak in water for about 30 mins. This helps to cook the rice quickly.

Soak saffron in 1 tablespoon of warm milk and keep aside.

Bring 1 cup of water to a boil. Then add nuts and soak for about 10 mins. Peel off the skin and pat dry. Chop them as desired.

While the rice soaks, bring milk to a boil in a large heavy bottom pot or pan.

Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked, and lightly mushy.

Do not add sugar before the rice is tender because the rice will take forever to cook.

Then add sugar. Stir and continue to cook until the kheer turns thick. Keep stirring often in between to prevent burning.

Add cardamom powder, saffron milk, and nuts. Stir and continue to cook for 5 minutes.

Switch off when the rice kheer reaches the desired consistency. It is good to switch off when it is of a runny consistency. It thickens once it cools down.

Garnish rice kheer with more nuts and serve chilled

Add rose water and rose petals just before serving(optional)