Boil the milk. At the same time, in another saucepan, heat the ghee/clarified butter and fry the rice for 2–3 minutes, stirring it so that every grain is well coated in butter. Add the boiling milk, and bring this back to the boil. Turn down the heat and simmer gently until the rice is cooked. Add the sugar and continue simmering until the dish is reduced to the desired consistency. Add the remaining ingredients and stir them well in. If you intend to serve the kheer cold, add a little extra sugar.
Serve hot or cold in stemmed glasses.