Step 1

Soak the rice: Place the rice in a bowl and pour in enough water to cover by two to three inches. Soak for an hour, then strain but don't wash the rice further-- you don't want to lose all the good starch in there that will help thicken the pudding.

Step 2

Heat the milk and rice. Place the milk in a large saucepan or Dutch oven. Add the drained, soaked rice and cook over low to medium-low heat for about 15-20 minutes or until the rice grains are really soft. Stir frequently, at least every couple of minutes. Don't cover the pot.

Step 3

Add the sugar and stir it in. Continue cooking and stirring for another 15 minutes. The milk should have thickened quite a bit by this time due to reduction and as the starch from the rice is released into it.

Step 4

Stir in the cardamom, raisins and nuts. Continue to cook and stir until the milk has thickened further and the rice grains have swollen quite a bit and are visible on the top. At this time stir in the saffron, if using. Let the kheer cook another five minutes.

Step 5

Stir in the pure vanilla extract. Immediately turn off the heat, stir, cover and let the kheer stand until it's at room temperature. The saffron will continue to release its color into the kheer.

Step 6

Serve chilled or at room temperature. Kheer is usually served at room temperature, although I love it chilled.