Rice Kheer (Indian Rice Pudding) with Cardamom and Nuts

Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain well.

In a heavy-bottomed pot, bring the milk to a boil over medium heat. Be careful not to let it boil over.

Once the milk boils, reduce the heat to low and add the drained rice and crushed cardamom pods. Simmer gently, stirring occasionally to prevent sticking, for about 20-25 minutes, or until the rice is cooked and the mixture has thickened.

Stir in the sugar and saffron strands (if using). Continue to simmer for another 5-7 minutes, or until the sugar is completely dissolved.

In a separate small pan, heat the ghee (if using) over medium heat. Add the almonds and cashews and sauté until they turn light golden brown. This will enhance their flavor.

Add the sautéed nuts and raisins to the rice pudding. Stir well to combine.

Simmer for another 2-3 minutes, then remove from heat.

Let the kheer cool slightly before serving. It can be served warm or chilled. Garnish with extra nuts if desired.