I always preferred full cream milk for making kheer,as it takes the kheer to another level.
The best way of knowing, that your kheer has cooked perfectly is the color of milk changes from white to creamish.
1 litre full cream milk
1/2 cup rice
1 teaspoon cardamom powder
1/4 cup chopped nuts
1 1/2 cup Sugar or to taste
dash of saffron(optional)
Boil milk in a vessel and add washed rice.Add cardamom powder or whole crushed cardamoms and allow it to cook till rice and milk mix with each other.( color of milk changes).Flame should be low and stir frequently in between.
Add sugar and cook again for some time.
Garnish with chopped nuts and serve hot or chilled.
Serve-5. cooking time-45 minutes