Kheer a traditional dish in the Indian subcontinent, is a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms, saffron, pistachios or almonds that have been soaked overnight and made into fine paste. Nothing can be more tempting and satisfying than a hot bowl of your favourite kheer, on one of these gloomy monsoon days, when the sun plays truant and a continuous slow drizzle make the day as grey as every. Kheer in various forms are a specialty of the many regions of not only India, but of many of the middle eastern countries. 
Ingredients:-
- 1 litre milk
- 1/4 cup rice, washed and soaked for 30 minutes.
- 3/4 cup sugar
- 1/4 tsp. cardamom powder
- 10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
- 10 almonds
- 10 unsalted pistachios
Method:-
- Crush almonds, pistachios coarsely, keep aside.
- Boil rice in plenty of water till half done.
- Drain, spread on a plate, to cool grains.
- Heat milk, bring to a boil.
- Add rice, stirring continuously, till boiling resumes.
- Simmer, stirring occasionally, to keep rice from sticking to bottom.
- Allow rice to cook fully, but not get mushy.
- Add sugar, cardamom, saffron, almonds and pistachios.
- Stir, simmer for 2 minutes, serve piping hot or chilled.
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