Take a fork and break down the cooked rice into smaller grain size. This will help in releasing the starch from cooked rice quicker ad helps thickening faster.

Boil milk and rice in a heavy bottom pan. After one boil, simmer and cook for 20 minutes stirring often in between to avoid burning at the bottom. When you stir, press and break the rice further.

Now add cardamom powder, sliced almonds, saffron and sugar. Simmer for another 5-7 minutes, till the mixture becomes thicker in consistency and you see more of rice than the milk. Stir often.

Take it off the heat. Garnish with silver edible foil, chopped nuts and cardamom powder. If you are applying the silver foil, apply it while the kheer is still hot or else it won't stick.

In summers, Cool and eat. In winters, eat it warm.