Instant Pot Kheer | Indian Rice Pudding
Instant Pot Kheer is a classic Indian style rice pudding. Its a creamy and delicious dessert made with rice, milk, sugar, nuts, cardamom and saffron.
Servings: 6
Ingredients
- ½ cup white basmati rice or any short grain rice
- 5 cups milk ( preferably full fat)
- ¾- 1 cup sugar, adjust according to taste
- 1 heaping teaspoon ghee (clarified butter)
- ¼ cup chopped nuts ( almonds and cashew)
- 1 tablespoon raisins
- ½ teaspoon cardamom powder
- pinch of saffron (optional)
Instructions
Prepping the Ingredients-
- Wash the rice with regular tap water till water runs clear.
- Soak the rice in enough water for fifteen minutes
- While the rice is soaking, chop the nuts and measure the milk and sugar.
- Wash the instant pot - wash the vessel and the lid thoroughly to remove any spicy smell. Wipe it with a clean kitchen towel.
Cooking the Kheer in instant pot -
- Turn on the instant pot and press the sauté mode.
- Add the ghee, and let it melt.
- Add the nuts and fry for two to three minutes. Now add the raisins and fry for two minutes.
- Now add the water to the pot. The water will instantly bubble because of the heat in the instant pot. Water will help in avoiding a burnt bottom.
- Add the rest of the ingredients- milk, rice, sugar and saffron. Mix well and close the lid and turn the valve to the sealing position.
- Cancel the sauté mode and press porridge button and adjust the timing to 20 minutes on high pressure
- Once the twenty minutes are up, wait until the pressure releases naturally.
- Mix well and taste the Kheer and add little more sugar if its not sweet enough.
- Press the sauté mode, add cardamom powder and cook for two to three minutes till you get the desired consistency of the kheer.
- To check if the Kheer is in right consistency - take a spoonful of Kheer and pour it down..... the milk and rice should fall slowly together. If not you may want to cook for few more minutes.
Making Kheer in Stove top Pressure cooker
- Follow the exact same procedure, but initially just add 3 cups of milk while cooking. Pressure cook the kheer in medium flame for four to five whistles.
- Release the pressure naturally, add the rest of the milk (2 cups) and cook for another ten minutes or until you get a thick and creamy looking rice kheer.
Notes
Do not skip adding water in the beginning to avoid burnt milk.
Use full fat milk to get a rich and creamy tasting kheer.
Replace cardamom and saffron with vanilla extract and cinnamon to get American style rice pudding.