Preparation
Wash rice and pressure cook in milk for 10 minutes (or cook on slow fire, till rice is soft).
Add condensed milk and cook for another 5 to 7 minutes, stirring continuously, until the kheer reaches a desired consistency.
Remove from fire.
Serve garnished with nuts and cardamom powder.
If kheer is served chilled, keep it a little sweeter because cold kheer tastes less sweet than hot kheer.