Rinse the rice until water runs clear. Soak the rice in water and set aside.

Take milk and saffron strands into a thick bottom pan, heat, and bring it to a boil. Make sure to stir the milk at regular intervals to prevent it from sticking to the bottom.

Drain the water completely from the rice and add it to the boiling milk.

Continue boiling the milk until rice is cooked. It will take about 10-15 minutes. Make sure to stir the milk and rice mixture continuously. Once the rice is cooked, mash some rice with the back of the spoon. Mashing the rice will make Kheer thicker.

After the rice is thoroughly cooked, add sugar, and mix well. Continue boiling until sugar is completely dissolved, and kheer starts to thicken again.

Once you get the desired thickness of the kheer, add cardamom powder and chopped nuts. Mix well and continue cooking for 2-3 minutes.

Turn off the heat and add rose essence or Rosewater. Mix well. Rice Kheer will thicken further upon chilling.

Serve Rice Kheer warm or let it chill in the fridge for at least 2-3 hours and serve chilled Rice Kheer.