Milk expiring soon? I gotchu

Quarantine made me buy 2 litres of milk and guess what, I still had a litre of it left today. I was craving something sweet so I figured I would use this milk to make "kheer" aka Indian rice pudding. It is one of the most sought after, luxurious yet rustic desserts to be served during the summers in Indian homes throughout the country. Everyone has their own little twist when it comes to the flavors and mine is saffron. I think I should call myself a saffron hoe, given how much I use it in literally everything. Below is the recipe I used to make what you're seeing in the ramekin above.

1 litre milk ( I used 2%, you can use whole milk if you like)

1.5 cups sugar

1 cup basmati rice (soaked for 20 mins and rinsed)

1 tsp ghee (clarified butter, yeah the one Kourtney Kardashian drinks with warm water, ew)

1 tbsp chopped almonds

1tbsp raisins

pinch of saffron

1. Milk reduction: this is the first and the only crucial step to get the pudding consistency. In a heavy based pan, add the milk and put it on simmer. This milk needs to be reduced to half of the quantity. It takes around 25 mins to achieve this so get going. Stir every now and then to prevent it from sticking to the pan. 
2. In a fry pan, add ghee and the dry fruits. Fry these for a minute and add the rinsed rice. 
3. Transfer these to the already reduced milk. Keep the flame on simmer and mix the rice in. 
4. Keep stirring occasionally for the next 20 - 25 mins, or till the rice are perfectly cooked. Add the sugar and saffron and stir again. 
5. If you want this to be more thick, cook for another ten minutes. 
6. The pudding is ready after a 50 minute ordeal. I serve it cold, garnished with pistachios. You can have it at any temperature you like. It will taste amazing.