Wash and rinse the rice till the starch is completely drained out. Then soak this rice for 30 minutes or so.
Heat milk in a pan and bring it to a boil.
While the milk is boiling, drain the soaked rice. Then lower the flame and put the rice into the pan.
Note that the kheer will take a minimum of 35-40 minutes to cook on a low flame.
Next add in sugar and stir continously so that there are no lumps.
In the meantime, put the almonds in a bowl with water and microwave on high for 2 to 3 minutes.
Let the almonds cool, then peel and slice them along with the cashews. Also rinse the raisins and keep them aside.
Using a mortar-pestle or grinder, make a fine powder of the green cardamoms.
Once the rice is 3/4th cooked, put in the cardamom powder, almonds, cashews and saffron together. Give it a good stir.
While cooking, you can also scrape the dried milk from the sides and put it into the kheer.
Once the kheer is cooked, switch off the stove and leave to cool down.
Serve warm or chilled with a garnish of raisins.