Serves: 6
Start to Finish: 70 minutes 
Chill: 3 hours

4	cups whole milk
½	cup rice, uncooked
½	cup granulated sugar
¼	cup almonds, chopped
¼	cup pistachios, chopped
½	teaspoon cardamom powder
1/8	teaspoon nutmeg powder
2	teaspoons saffron milk (soak strands of saffron in warm milk for 15 minutes; discard strands)

1.  Wash the uncooked rice in a bowl 2-3 times until water is clear.  Soak rice in water for 30 minutes.  Drain.
2.  Bring 3 cups milk to a boil in a large saucepan.  Add rice and nuts.  Reduce heat to low and cook 20 to 25 minutes, stirring occasionally. 
3.  Stir in sugars.  Add enough of remaining milk to make desired consistency.  Cook 5 to 7 minutes more, stirring occasionally.  Remove from heat.
4.  Combine remaining milk, cardamom, nutmeg and saffron milk.  Stir mixture into kheer.  Cool completely.  Chill for 3 hours.

Notes: Saffron is usually cheaper if gotten in the Indian food section of the grocery store rather than by the baking spices.  Instead of including nuts while cooking they can be used as garnish when serving.

Per Serving: 244 cal., 10 g fat (4 g sat. fat), 24 mg chol., 82 mg sodium, 94 mg pot., 33 g carb., 24 g sugar, 1 g fiber, 8 g pro.