| 1. | Bring milk to boil in cooker. Add rice, sugar and cardamoms. Stir till sugar is dissolved. |
| 2. | Close cooker. Bring to full pressure on medium heat. Reduce heat and cook for 12 minutes. |
| 3. | Remove cooker from heat. Allow to cool naturally. |
| 4. | Open cooker. |
| 5. | Place cooker on medium heat and cook until a creamy consistency is obtained (approximately 2 minutes), stirring constantly. |
| 6. | Place kheer in serving dish. Serve hot or cold, garnished with almonds. |