Thoroughly rinse the rice in a kitchen sieve under running cold water or place it in a bowl and repeatedly fill with water, stir, and pour off until the water is no longer cloudy. Drain.

Finely chop the raisins and nuts.

In a saucepan, heat the butter. After a moment, add the rice. Fry until lightly golden, about 2-3 minutes, stirring constantly.

Then pour in the milk. Bring to a boil.

Reduce the heat and add a pinch of turmeric. Stir. Cook on low heat, covered, for about 30 minutes. Stir occasionally and watch to ensure the pudding does not burn. If necessary, add a little water during cooking.

When the rice is soft, and the amount of milk has reduced by about half—add the sweetener, raisins, and nuts. Mix thoroughly. Cook for about 5-10 more minutes.

Transfer to a bowl. Eat warm or cold (as kheer cools, it should thicken).