Wash the rice thoroughly. Then, soak in water for 5 mins,
drain and dry properly.
Put milk to boil on high heat in a heavy 4-quart pan. Stir continuously. When it starts boiling, add the rice and stir for a few minutes to remove lumps. Stir intermittently over medium heat for about 20 minutes, or until rice starts to soften.
Add sugar, saffron and cardamom powder to kheer, and cook again for about 6-8 minutes, until the rice becomes really soft.
Decorate with chopped almonds and cashew nuts. Serve warm or chilled.