Find the heaviest bottomed pan in your cabinet. Pour the milk in it.
Heat the milk on high while stirring till it comes to a boil.
Turn the heat to medium. Be prepared to stir every few minutes as the milk evaporates and reduces.
Add the cardamom and saffron at this time.
It will take more than an hour for the milk to reduce to almost half its quantity. Keep scraping the sides of the pan. The creamy strings are what you need.
Rinse the rice a few times and add it once the milk has reduced and become dense.
Stir more frequently once you have added the rice, to prevent burning.
Continue to cook till the rice is of a mushy texture but still holding its own shape.
Add sugar at the end and stir a few times and cook a little bit more.
Taste for sweetness. Kheer tastes less sweet when chilled, so add more sugar if it tastes just right when hot.
Garnish with chopped almonds and serve chilled.