1. Rub rice with a dab of butter.
2. Boil the rice in 2 cups of water, and mash.
3. Leave aside 2 tablespoons of milk and add the sweetened milk, rice mixture, saffron and nutmeg to the remaining milk and cook over a low heat, stirring.
4. In a separate saucepan caramelise 2 tablespoons of sugar, stir in 2 tablespoons of milk and add to the kheer (taste for sweetness).
5. Serve warm or cold, decorated with coarsely ground almonds and pistachios.