Starchy kheer with a sticky texture might be the consequence of not rinsing rice completely. So, be careful of this mistake.
It's better to add sugar after the rice is tender since doing so will keep it from cooking all the way through.
Always cook kheer on low to medium heat to avoid burning the milk and making it stuck to the saucepan.
If you don't stir frequently, the rice and milk may burn at the bottom and lose texture and flavor.
Failure to soak the rice prior may result in uneven cooking, which will reduce the creaminess of the kheer.