For all my kheer recipes, I tend to used condensed milk, not just milk. It gives it a richer, fuller flavour I think. But I do cut back on the sugar, so my desserts are just sweet enough (unlike the usual very sweet Indian desserts).
Delicious, perfectly creamy Lauki Ki Kheer is one of my recent favorite Indian desserts. The magic is the combination of thickened milk and the bottle gourd, which in turn results in an utterly luscious pudding.