Pour the coconut milk in a medium sized saucepan and bring to a gentle boil. Once boiled, lower the heat, add the rice, coconut cream and spices and let simmer. Keep stirring occasionally, ensuring that the rice does not stick to the bottom of the pan. The mixture will start to thicken within 20 minutes. Switch off heat and let cool in the pan.
This kheer can be served warm or cold. Can be made a day in advance and will refrigerate well for 3-4 days.