1/2 cup basmati rice
1 liter full-fat milk
100 g dark or semi-sweet chocolate
3–4 tbsp sugar
2 tbsp chopped almonds
2 tbsp chopped cashews
1 tbsp chopped pistachios
1 tbsp raisins
1 tsp ghee or butter
Soak rice for 20 minutes. Boil milk and add soaked rice. Simmer on low and stir. Cook until rice softens.
Once kheer is creamy and rice is cooked, add sugar and chopped chocolate. Stir and cook until sugar and chocolate is dissolved.
Heat ghee in a pan and toast almonds, cashews, and raisins in it until golden. Add this to kheer.
Let the kheer cook for 5 minutes to extract flavors from dry fruits. Chill the kheer then garnish to serve.