Rinse basmati rice a couple of times till the water runs clear of the starch. Then soak the rice in enough water for 15 to 20 mins.
Take full-fat milk in a heavy pan or kadai. Keep the pan on a low to medium-low flame. Stir at intervals so that the milk does not stick at the bottom of the pan. Let the milk come to a boil.
After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
cook rice on a low flame for 25 to 30 minutes. add crushed cardomom. No need to cover the pan. while stirring and scraping the sides of the pan occasionally.
Cook until rice is soft and breaks easily on pinching with your finger. Do not add sugar before the rice has turned mushy. When rice softens, add almonds. It takes 1 hour for making kheer. Now you can see that rice have turned soft and kheer has got thick in consistency.
Add the sugar and mix well.You can do more or less sugar quantity. As per your taste. simmer on a slow flame for 5-6 minutes while stirring occasionally.
Kheer is ready, turn off the flame. Switch off the flame.
Take out in the bowl. Garnish with almonds flakes.Serve hot or chilled.
