Kheer - Rice Pudding, the Indian way

I have noticed that my friends love it since this taste is not completely new.

Pointer 1: Use a heavy-bottomed pot, so the milk does not stick to the bottom.
Pointer 2: Constant stirring is required to prevent bottom of pot getting too hot. After milk is added, let it boil for about 5 minutes, then cook on a slightly lower heat.

Ingredients:

1/4 cup of regular long-grain rice to make 2 cups of kheer
3 cups of regular milk
1 cup of sugar. A little more if you like it sweeter. You may taste it midway and add more sugar as needed.
1 Tbsp. melted butter (clarified ghee)
1/2 tsp. saffron
1/2 tsp. cardamom powder (optional)

Method:

A heavy pot or an Indian wok will be suitable for this preparation. Place walk on stove. Add the melted butter. Then add the rice. Saute the rice until it puffs just a little. Then add a cup of water. Let it boil and cook. Since rice is toasted a bit, it will take less time to cook. After the rice has cooked, add the milk. Let the rice and milk mixture boil for a few minutes. Now add the sugar. Stir the pot often so that the cheese from the milk does not stick to the pot. After the milk thickens a bit you may add the saffron. If you want the kheer to have a richer taste, then let the milk condense quite a bit. You may add cardamom at the very end after the kheer is done.

^ Please contact me for any of these ingredients or utensils.