Rice Kheer

Bring the milk to a boil in a heavy pan; lower to a simmer.

Add the main grain and cook, stirring often, until soft.

Simmer until the milk reduces and coats the back of a spoon.

Add sugar, cardamom and saffron; cook 5 more minutes.

Remember it thickens further as it cools.

Serve warm or chilled, showered with nuts.