Grind the strands of saffron to a powder and soak in cold water. Cover and set aside for 10 minutes.
5 strands saffron, 60 mililiters water
Heat the milk with the cardamom till almost boiling, then reduce heat and remove the pods.
480 mililiters whole milk, 2 cardamom pods
Add the rice and salt, stirring occasionally, and bring to a boil.
200 grams cooked rice, ⅛ teaspoon salt
Using a hand blender, coarsely blend the rice.
Mix in the condensed milk and saffron water, and continue to cook on medium heat for a couple of minutes till the ingredients are fully mixed.
60 mililiters sweetened condensed milk
Remove from heat and serve warm or chilled.
If you don't have leftover rice, try this Kheer from scratch for a richer flavour and creamier texture.Grind the strands of saffron before soaking for maximum flavour. Then soak in water for at least 10 minutes.Garnish with saffron, crushed roasted nuts and/or small pieces of freshly cut fruit such as mango. Serve warm or chilled.Keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost overnight in the fridge.