To make the kheer:
Soak the rice for 1 h to remove the starch. Dry well and put in a saucepan with the walnut drink. Bring to the boil, turn down the heat and cook the rice for 10 minutes. When the liquid has reduced by 40%, add the sugar, 1 vanilla pod, saffron and cardamom and cook over a low heat for 3 minutes. Take off and put by to cool. Finish off with the grated lime zest, the vanilla and saffron oil and shreded almond.
To make the vanilla and saffron oil:
Infuse the olive oil with 1 vanilla pod and saffron at 60º C for at least 60 minutes, then let it stand for 24 h.