Wash the rice well, and then leave it to soak in drinking water for 20 minutes.
Place a saucepan on low heat, add the milk, and then continue to simmer, stirring every 1-2 minutes till reduced to half its original quantity.
Drain the rice thoroughly, and add it to the milk. Simmer on low till the rice is completely cooked.
Add the chopped almonds to the kheer, stir to distribute evenly, and simmer for 10 minutes. Add the sugar, and stir to mix well. Simmer for 5 minutes, and turn off the heat. Add the rose water, stir, and then let it cool.
Refrigerate the kheer till ready to serve.
Fry the almond slivers in ghee lightly for 2-3 minutes. Garnish the kheer with almond slivers and dried rose petals.
