First, rinse the basmati rice thoroughly in water. This step removes excess starch and prevents the pudding from being overly sticky. Soak the rice in fresh water for about 30 minutes. Draining the rice after soaking leaves you with perfectly cooked grains that won't turn mushy when cooked.

In a heavy-bottomed pot, combine the whole milk and creamy coconut milk. Bring this mixture to a gentle boil over medium heat. Stir occasionally to ensure it doesn't stick to the bottom or form a skin on the surface. The whole milk adds richness, while the coconut milk introduces a tropical touch.

Once the milk is boiling, add the soaked and drained rice to the pot. Lower the heat and let the mixture simmer. Stir occasionally, allowing the rice to absorb the milk as it cooks. This will take about 20 to 25 minutes. You will notice the pudding thickening as the rice softens.

Once the rice is cooked and the pudding has reached a creamy consistency, add the granulated sugar, honey, and cardamom. These ingredients will provide sweetness and aromatic notes. Stir well to ensure everything is combined thoroughly. Let it simmer for an additional 5 minutes, allowing the flavors to meld.

Next, add the rose essence and saffron strands to the pot. These ingredients elevate your kheer to gourmet status. Rose essence adds a floral hint, while saffron infuses a golden hue and delicate flavor. Stir gently, then remove the kheer from the heat and let it cool.

Transfer the kheer to serving bowls. Top it off with chopped pistachios, toasted almond slices, and golden raisins. Not only do these toppings add crunch, but they also provide lovely pops of color that make the kheer visually stunning.