Wash rice and drain.

In a non-stick frying pan/pot, melt the butter.

Add the rice and stir-fry for 2 minutes.

Add the milk, cook until the rice is tender and the milk reduced to about half.

Stir often to ensure the milk does not burn.

Add the sugar, saffron, cardamom, and half of the mixed nuts.

Let it simmer for another 2-3 minutes.

Kheer can be served chilled or warm.

Top with raisins and remaining nuts, before serving.