Rinse the rice twice while heating the milk over medium-low heat in a heavy-bottomed pot. Drain and add the rice to the milk, stirring to combine with a wooden spoon.

The main object while cooking kheer is to keep the milk from scorching at the bottom of the pan. You don’t have to stir constantly, just regularly, and err on the side of caution when it comes to managing the heat on the stove.

As it cooks, the kheer will thicken. If you prefer a thinner pudding, feel free to add extra milk.

When you’ve reached the 20 minute mark, check the rice for doneness. Once it has been cooked through, remove the pot from the heat. Stir in the cardamom, then swirl in the sweetened condensed milk, then check for sweetness — you may want to add a bit more.

Serve the kheer hot, warm or cool. Sprinkle each bowlful with a handful of nuts and a teaspoon or so of rosewater.

Enjoy!