Add the sugar, milk, cardamom powder and rice into one pot. I used the same pot the rice was in because, hello less dishes to wash.
Turn the heat to medium and cook, continuously stirring and scraping the bottom of the pan until the milk has condensed into a thick, pillowy cream and sticks to the rice. Don’t worry about mashing the rice – it adds to the texture
Garnish with nuts and raisins and serve warm or cold. I like mine warm!
Soak the pot you’ve cooked the Kheer in with water straight after emptying it for easier washing.