Rinse basmati rice 2–3 times until the water runs clear. Soak the rice for about 20 minutes.
Add plant-based milk to a heavy saucepan and bring it to a gentle boil over medium heat.
Drain the soaked rice and add it to the milk. Reduce heat to low.
Simmer the mixture for 25–35 minutes, stirring frequently so the rice does not stick to the bottom.
Once the rice becomes soft and the milk thickens, add sugar or maple syrup.
Stir in cardamom powder and saffron strands. Cook for another 5 minutes.
Add chopped pistachios, almonds, and raisins.
Turn off the heat and allow the kheer to rest for a few minutes. It will thicken further as it cools.
