Khir

1/2 cup rice (long grain or regular)
4% 4 cups Milk (5 cups 2% milk), (skim milk- add 1%)
2/3 C sugar
6 cardamon pods
1/4 t nutmeg
pistachio nuts (unsalted)
Almonds (no salt)
10 threads Safron (1 c milk=2 threads)

Soak  Rice for 10 minutes. Break (Smoosh fingers) the rice into small pieces.  
Drain out water. Soak on paper towel for 10 minutes. Poor milk into  saucepan 
and add rice. Boil milk (on high heat first then) until it is  thick on low-med 
heat. Stir constantly as it gets thicker. Add sugar,  crushed caradmon (without 
shell) nutmeg. Cook again until it gets thick  as you want. Serve in ice cream 
cup or fancy cup. (warm or cold) Garnish  with crushed pistachio nuts and almond 
Add Saffron last when you turn  stove off. Mix saffon on top of milk first, then 
deeper.

*You can add almonds to milk mixture

To use Saffron:
Warm saffron, then cool in smooth paper, cooling a few minutes (5 secs)

(Also  you might need to add some cornstarch if it's having problems  
thickening. Make sure to mix a little bit with the cornstarch before  adding 
into the main bowl. This will prevent lumpiness.)

[Contributed by Shirah.]