Rinse basmati rice until water runs clear, then soak for 30 minutes.

Meanwhile, bring quart of milk to a boil in a large sauce pan.

Reduce heat to simmer.

Drain and rinse the rice and add it to the milk. Then stir in the sugar.

Simmer rice and milk mixture for 15-20 minutes, stirring frequently and scraping down the sides to prevent sticking and to prevent lumps from forming.

After the mixture has cooked for about 20 minutes, add ground cardamom, pistachios and almonds.

Continue simmering for another 15 minutes, until the rice mixture has thickened and rice is cooked.

Remove from heat and stir in golden raisins.

You can serve the kheer rice pudding hot, but it's best chilled.

Refrigerate for a few hours or overnight before serving.