Soak ¼ cup of basmati rice and ¼ cup of Arborio rice in water for 1 hour. Drain and lightly crush some basmati rice.

Bring 2 quarts of whole milk to a boil in a heavy-bottomed pot, stirring frequently to prevent scorching.

Add the drained rice mixture to the boiling milk, reduce heat, and simmer uncovered for 30 minutes, stirring often.

Stir in ½ cup of sugar and cook for another 30 minutes on low heat, stirring occasionally.

Mix 1 cup of the cooked Kheer with 2 tablespoons of rice flour to form a paste, then stir back into the pot and simmer for 5 minutes.

Add 2 tablespoons of golden raisins and let it simmer for an additional 15 minutes while stirring occasionally.

Incorporate 2 tablespoons of heavy cream or 1 tablespoon of ghee, 1 teaspoon of ground cardamom, and 2 teaspoons of rose water, then simmer for 10 minutes.

When Kheer reaches 75% thickness, remove it from heat, as it will continue to thicken while cooling.

Serve warm or chilled, garnished with almond slices, slivered pistachios, and rose petals if desired.