Wash and rinse the rice until the water is clear. Cover with fresh water and leave it to soak for at least half an hour.

Using a pestle and mortar, or a grinder/ food processor, grind the rice until most of the grains are broken but not completely mashed. Set aside.

In a large cooking pan/ pot, heat the milk and the water to boil.

When the milk reaches boiling point, add the slightly broken rice into the milk and continue cooking. You can put the lid on and turn the heat at medium-high heat to speed up the process. But do take care and keep an eye on it. 

Once the milk is reboiling, you can turn the heat slightly down and take the lid off. Keep cooking and stirring until the rice is cooked.

Add the sugar, salt and cardamom powder into the rice mixture. Cook further and continue mixing. Try to mash some of the rice with your wooden spoon against the sides of the pan. Keep cooking and stirring until you get a thick rice pudding. It takes about 15 minutes to get the consistency of double cream/ heavy cream.  

Once your rice pudding is as thick as double cream/ heavy cream, you can switch the heat off. Using a cling film/ saran wrap, cover the top surface of the pudding. And leave the lid off until the Kheer is cooled down or ready to serve. 

Soak the almonds in the water for about half an hour, and then roughly chop them or slice them. Roughly chop the pistachios.

To serve, spoon the Kheer into a serving bowl and then sprinkle the nuts as much as you like.