To make rice kheer recipe, firstly, clean and wash the rice and then soak it for 30 minutes
Then, in a heavy bottom pan, bring the milk to a boil. Once the milk starts boiling, simmer the heat cook for 7-8 minutes
Now, add soaked rice, stirring continouosly. Allow the rice and milk to cook together for 12-15 minutes on low heat. Keep stirring in between to avoid burning. TIP : Once the rice cooks well, gently mash the rice with the back of ladle to break the rice garins (you may also use masher). Do not over mash it . However, if you are using broken basmati tukda or short grain rice, then you do not need to do the mashing. But if using long gran grain basmati rice, then do mash it once to get that perfect rice kheer consistency.
Then, add sugar, chopped almonds, chopped cashew nuts and grated dried coconut and cook for another 3-4 minutes
Finally, add cardamom powder, kewra essence or rosewater and mix, cook for another minute and take it off the heat.
Cool the rice kheer completely. Chill for few hours before serving, if you love to have it chilled. If you are serving it as a kheer puri, then you can serve the garnished kheer at room temperature along with hot fluffy puris.