Add dried basmati rice to mixing bowl and cover with water and swirl - wash and drain 3 times to remove excess starch. Cover with water and let the rice soak for 30 minutes.
Drain the rice after soaking.
In a large, heavy-bottomed pot add in water and milk. Bring this to a boil on high heat, stirring occasionally. Add in drained rice and cook on medium heat. Allow rice to cook and soften for 10 minutes and then add in the sugar. Stir to combine. Continue cooking and stirring often (to prevent burning and sticking) on medium-low to medium heat for 10 minutes.
While rice continues to cook, you can crush the cardamom pods in a mortar and pestle. Add in pods and give them a quick crush to open up the pods. Remove the seeds and discard of peels. Crush the seeds into rough powder in mortar and pestle.
Add the cardamom powder along with 1 tablespoon of crushed pistachio and almonds into kheer. Also add in a few drops of Kewra flavor (this is optional). At this point the kheer should have been cooking for around 25-30 minutes.
Take the pot of kheer off the heat and, using a hand blender, blend for a just a few seconds on low until rice breaks apart a little (not fine or completely broken down, at all) and mixes with milk to slightly thicken
The texture of the kheer should be slightly runny and creamy. It will continue to thicken as it cools down.
You can serve the Kheer while it's still warm or cool it down in the refrigerator. Whatever way you decide to serve be sure to garnish with additional almonds and pistachios
Enjoy!
