Heat the rice and the water until they come to a boil. Lower the heat, cover and simmer for about 10-15 minutes until the water is absorbed by the rice.
Add to this the almond milk, vanilla, and 1/2 to 3/4 cups of sugar, depending on how sweet you want it to be.
Let the kheer simmer for about 45 minutes, stirring occasionally, until it has thickened. Let it remain a little fluid because it will thicken as it stands.
Heat the oil in a small skillet.
Add the nuts and stir until lightly browned. Add the raisins and cardamom powder and stir for about a minute.
Pour over the kheer.
Tip: This kheer tastes great warm, but I love it most chilled