Kheer

Bring whole milk to a boil in a heavy saucepan, stirring so it does not catch. Drain basmati rice, add it with cardamom and turn the heat to low.

Simmer rice and milk gently, stirring and scraping the bottom every few minutes, until the rice is very soft and the milk has thickened and reduced by about a third.

Stir sugar, saffron, most of almonds and pistachios and raisins into thickened kheer and simmer 5 minutes more. It thickens a lot as it cools.

Serve finished kheer warm or chilled, topped with the remaining nuts.