Classic Rice Kheer
Heat the milk in a medium-large sized saucepan. Bring to a simmer over a gentle heat, if the heat is too high, the milk will rise in the pan. Simmer for a few minutes, stirring often and add the rice. Cook gently, stirring often for about one hour or until the rice is soft. Stir often, scraping the bottom of the pan to make sure the milk does not catch at the bottom.
About 3rd of the way through add the spices and condensed milk and continue cooking until the rice is soft and the milk has thickened. It will continue to thicken as it cools. Once cool, chill in the fridge overnight and stir in half the nuts, garnish with the remaining nuts and a little more saffron if you like.