1/4cupslivered pistachiosor your choice of dry fruits
Add milk and rice to a heavy based pot (I used a dutch oven pot) and bring to a boil.
Once the milk and rice have come to a boil, lower the heat to low and cook for about one hour and fifteen minutes. Be sure to keep the heat very low while cooking the kheer, to avoid the milk scalding on the bottom of the pot. Keep stirring every few minutes during this time.
Once the milk has reduced quite a bit (refer to pictures above) add the evaporated milk and cook for a few minutes while stirring.
Now add the sugar. Cook for a minute or two and add the pistachios. Now cook for 5 minutes or so, while stirring until the kheer has thickened to your liking. The kheer will also thicken further while cooling down.
Transfer the kheer to a serving dish, and let it cool at room temperature until it is completely. I usually let my kheer cool completely for about 2 hours or so.
Now cover the kheer with plastic wrap or foil, and place in fridge to cool for a few hours.
What to do if the milk starts sticking to the bottom of the pot?This is a common problem when cooking kheer. If this does happen, do not scrape the bottom of the pot, otherwise the burned flavor can transfer to the whole kheer.Just transfer most of the kheer to another pot, and continue cooking it on low heat while stirring every few minutes.If you use a non stick pot, there's less chances of the milk scalding on the bottom of the pot.Also, the key is to cook it very low and slow. That's what brings the flavor to the kheer and also prevents from the milk scalding.Nuts: Traditionally a variety of dry fruit is added to kheer, but I don't like most nuts so I only add slivered pistachios. However, you may add crushed almonds, raisins, crushed cashew nuts and pistachios if desired.Cardamom: You may also add cardamom pods, which are very much used in traditional kheer.How to Store: Rice Kheer can be stored in an airtight container up to 3-4 days in the fridge.