Garnish

1. Preheat a medium-size pot. Add ghee. Once the ghee has melted add rice. Toast for 1-2 minutes then add cinnamon stick and cardamom pods. Toast rice and whole spices for 3-5 minutes over medium-low heat.
2. Season with a pinch of salt then add milk. Increase the temperature to medium heat, stirring frequently. As the milk comes up to a simmer, continue stirring to avoid the milk from sticking to the bottom of the pot.
3. Add a pinch of saffron to make golden kheer, for a more traditional kheer, saffron can be left out. Adjust the heat as needed continuing to stir to avoid burning. Once the saffron strands have dissolved add brown sugar and combine until dissolved. Lower the heat and simmer on low for 20 minutes or until the milk has thickened, stirring frequently.
4. Add cashews, pistachios, almonds and golden raisins. Mix then add rose water. Remove cardamom seeds and the cinnamon stick. Stir and simmer for an additional 5 minutes.
5. Serve warm or cold in a bowl then garnish with chopped pistachios and slivered almonds.