Jash Sandhu of Rasoi Kitchen in Marda Loop suggests as a variation the addition of 2 T. mango purée to make Mango Kheer. In this case, don’t add the saffron.
1/2 c. Italian arborio rice
2 -1/2 c. whole milk
1 small can condensed milk
2 pinches Spanish saffron
5 - 6 pods green cardamom, cracked
5 or 6 whole cloves
Combine all ingredients in a saucepan and cook the rice until it’s tender, about 20 to 30 minutes. Serve warm. Serves 2 to 4.