Instant Pot Rice Kheer (also known as Payasam) is a delicious, creamy Indian rice pudding made with rice, milk, and sugar. Infused with saffron and cardamom, and topped with dried fruits, it's perfect whether served warm or chilled.
Kheer is a versatile Indian pudding made with grains such as rice, millets, broken wheat, tapioca, semolina, and lentils. In South India, Kheer is also known as Payasam, often sweetened with jaggery.
Today, I am sharing rice kheer (chawal ki kheer) recipe. It is traditionally made by cooking rice in full-fat milk and sugar until the mixture is reduced to half its original volume. It is then flavored with cardamom or saffron along with nuts.
It is enjoyed during festive occasions and celebrations, such as weddings or temple events. It's also a great choice for kitty parties, potluck dinners, or festivals. You may also like seviyan kheer (vermicelli pudding), paneer kheer, makhana kheer, and sabudana kheer (tapioca pudding).
This Instant Pot Kheer recipe is incredibly easy, just add all the ingredients and set it to porridge mode. In just 30 minutes, you'll have kheer without stirring or constant attention, unlike the traditional stovetop version.
The porridge setting maintains a consistent and even temperature. This ensures the kheer cooks creamy and smooth, without requiring constant stirring.
If you're hosting guests and need ideas, check out our post on Indian Vegetarian Dinner Party Menu Ideas for inspiration.
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The trick to avoiding milk from burning?
Since I bought the Instant Pot, I have been making rice ki kheer for potlucks or get-togethers. Everyone in our family & friends circle loves it.
Making kheer in an Instant pot is very easy, but sometimes milk gets burnt at the bottom of the pot, but it never influences the burnt smell in the kheer. However, cleaning the pot was a hell of a task.
Then, I had some bloggers suggesting this trick. The trick is to Press 'SAUTE' and add ¼ cup of water to the pot. Once the water begins to steam or boil, pour the milk into the pot. This prevents the milk from scorching the bottom of the pot. Then, you can add the other ingredients.
Ingredients
- Rice: I used uncooked long-grain fragrant basmati rice. You may also use medium-grain white rice like sona masuri.
- Milk: Using full-fat whole dairy milk makes kheer wonderfully rich and creamy. If you prefer a lighter version, you can use 1% or 2% milk, though the kheer will be less creamy. For a vegan option, almond milk or cashew milk works well, but keep in mind that the flavor and texture might differ from the traditional version.
- Sugar: I used refined sugar in this recipe.
- Cardamom powder: I used freshly ground cardamom from 3 whole green cardamom pods.
- Saffron: Use a pinch of saffron strands soaked in 1 tablespoon of warm milk.
- Mixed nuts: I used almonds and pistachios, either roughly chopped or thinly sliced. You can also use roasted cashews and raisins.
How to Make Rice Kheer/Pudding in Instant Pot
Firstly, sanitize the Instant Pot parts well before making the sweet dish.
Press the SAUTE (normal) setting and add 1⁄4 cup of water to the Instant Pot. Once the water begins to steam or boil, pour 5 cups of whole milk into the pot.
*Do not skip this step, as this prevents the milk from scorching (burning) the bottom of the pot.
Then, add ½ cup of rinsed and drained basmati rice to the instant pot. Stir well. Close the lid with the valve position to 'Sealing.'
Press the 'Porridge' button for 20 minutes on High pressure. Once the pot beeps, allow Natural Pressure Release.
Stovetop Pressure Cooker Method: Follow the exact same recipe as Instant Pot. Pressure cook the kheer on a medium flame for three to four whistles.
Note: If you're preparing a large quantity of rice kheer, it's best to use a larger pressure cooker to prevent milk from spilling over during cooking.
Then open the lid and, using the back of your ladle or potato masher, mash the rice a bit, making the pudding naturally creamy. This step is optional.
Press 'SAUTE' again, and then add ½ cup of sugar, ¼ cup of sliced almonds, 2 tablespoons of pistachios, ½ teaspoon of cardamom powder, and saffron milk (1 pinch of saffron soaked in 1 tablespoon of warm milk for at least 15 minutes). Stir everything together until well combined.
Lastly, boil it for 2-3 minutes or until the kheer thickens. Stir continuously.
Rice Kheer is ready. Let it cool. It will thicken as it stands. Serve hot or chilled.
Serving Suggestions
Rice Kheer tastes perfect when served warm, or chilled. It thickens as it cools down, so thin it out with more milk if needed to get your desired consistency. I prefer rice kheer when chilled.
Kheer is often paired with poori during special occasions or festivals.
Make Ahead & Storage
- Make-ahead: You can make this up to 1 day in advance and store it in the refrigerator. Serve chilled or warm. Add more milk to thin the pudding if desired.
- Fridge: Milk-based desserts don't last long, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Freezer: Kheer can be frozen for up to 2 months. Freeze it in freezer-safe ziplock bags or containers. Thaw overnight in the fridge. However, the texture will vary slightly.
- Reheat: Reheat Kheer in the microwave oven or on the stovetop pot till warm before consuming it.
Variations
- Sweetener: You can substitute refined white sugar with jaggery, brown sugar, or coconut sugar for a different flavor profile in your rice kheer.
- Cardamom: If you don't have ground cardamom, replace it with either 1 teaspoon of pure vanilla extract or ¾ teaspoon of ground cinnamon.
- Condensed Milk: To make the kheer richer, you can add ½ cup of condensed milk after the pressure cooking and adjust the sugar quantity accordingly.
- Evaporated Milk: To make kheer creamier, you may add ¼ cup of evaporated milk to the kheer after the pressure cooking.
- Vegan: Use plant-based milk like almond milk, coconut milk, or cashew milk if you are looking for a vegan alternative.
Expert Tips
- Adding Sweetener after Pressure Cooking: I highly recommend adding sugar or jaggery after the pressure cooking, sometimes impurities in the sugar can curdle the milk and spoil it.
- Milk: Use full-fat whole milk for a creamy and rich kheer.
- Sanitize: To avoid milk curdling, sanitize the Instant Pot steel insert, lid, and sealing ring before making sweets. I always keep an extra sealing ring for sweets separately.
- Burn Error: To avoid the BURN message, Add ¼ cup of water to the instant pot insert and turn on SAUTE. Once the water begins to steam or boil, pour the milk into the pot. This prevents the milk from scorching the bottom of the pot. Then, add the other ingredients.
Frequently Asked Questions
Typically, basmati rice is used in making kheer, but even short-grain rice like sona masoori, jeera samba rice, and gobindo bhog rice should work. You can also soak the rice for 10-15 minutes before making the kheer. It's optional. I generally don't do it.
Yes. Add jaggery only after the pressure cooking. Sometimes, impurities in it can curdle the milk and spoil it. Hence, organic jaggery is preferable.
Rice kheer can be eaten hot, warm, or cold.
Yes, but I highly recommend making kheer with only full-fat whole milk as
as it makes the pudding rich, and extra creamy.
More Instant Pot Indian Dessert Recipes
Instant Pot Rice Kheer Recipe (Payasam)
Equipment
Ingredients
- 5 cups milk (full fat) (or almond milk if vegan)
- ¼ cup water
- ½ cup basmati rice (Or any medium grain white rice, rinsed)
- ½ cup sugar adjust to taste
- ¼ cup almonds sliced
- 2 tablespoons pistachios chopped
- 1 pinch saffron strands (soaked in 1 tablespoon of warm milk), optional
- ½ teaspoon cardamom powder
Instructions
Instant Pot Method:
- Sanitize the Instant Pot parts well before making the sweet dish.
- Press the SAUTE and add 1⁄4 cup water to the pot. Once the water begins to steam or boil, pour the milk into the pot. *Do not skip this step as this prevents the milk from scorching the bottom of the pot.
- Next add rinsed rice in the instant pot. Stir well. Close the lid with valve position to 'Sealing'.
- Press Porridge button for 20 minutes on high pressure. Once the pot beeps, allow Natural Pressure Release.
- Open the lid and using the back of your ladle or potato masher, mash the rice a bit which makes pudding naturally creamy. This step is optional.Press 'SAUTE' again and then add sugar, almonds, pistachios, cardamom powder, saffron milk and mix it well.
- Boil it for another 2-3 minutes or until kheer thickens. Stir Continuously
- Rice Kheer/Pudding is Ready. Let it cool, it will thicken as it stands. Serve hot or chilled.
Stovetop Pressure Cooker Method:
- If you are making below mentioned quantity use a larger pressure cooker just to avoid spilling of the milk. Follow the same recipe. Pressure cook the kheer in medium flame for three to four whistles.
Notes
Variations
- Sweetener: You can replace refined white sugar with either jaggery, brown sugar, or coconut sugar.
- Cardamom: If you don't have ground cardamom, replace it with either 1 teaspoon of pure vanilla extract or ¾ teaspoon of ground cinnamon.
- Condensed Milk: To make the kheer richer, you can add ½ cup of condensed milk after the pressure cooking and adjust the sugar quantity accordingly.
- Evaporated Milk - To make kheer creamier, you may add ¼ cup of evaporated milk to the kheer after the pressure cooking.
- Vegan: use plant-based milk like almond milk, coconut milk, or cashew milk if you are looking for a vegan alternative.
Tips & Tricks for Rice Pudding
- Adding Sweetener after Pressure Cooking: I highly recommend adding sugar or jaggery after the pressure cooking, sometimes impurities in the sugar can curdle the milk and spoil it.
- Milk: Use full-fat whole milk for a creamy and rich kheer.
- Sanitize: Sanitize the Instant Pot steel insert, lid, and sealing ring before making sweet to avoid milk curdling. I always keep an extra sealing ring for sweets separately.
- Burn Error: To avoid the BURN message, Add ¼ cup of water to the instant pot insert and turn on SAUTE. Once the water begins to steam or boil, pour the milk into the pot. This prevents the milk from scorching the bottom of the pot. Then add the other ingredients.
Nutrition
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Eileen
This recipe comes out perfectly every time. I like using 2-3 green cardamom pods, cooked with the rice, instead of powdered cardamom.
Bhavana Patil
Thanks Eileen, and glad you like the recipe.. i have never tried cooking pods with rice, will try next time.
EILEEN STEWART
Easy and delicious. I used slightly less sugar and added more raisins.
Bhavana Patil
I am glad you liked it Eileen:)
Sujatha
Wonderful recipe, thank you for posting! Kheer is my favourite dessert but stirring on stove top from start to finish is time consuming. Instant pot helps to recovery some precious time and also have yummy delights 🙂
Sarala
If I need to make double the amount, does time for Instant pot increase to 40 minutes or still 20 minutes?
bhavana
if you want to double you will still use same timings ie 20 min...instant pot works that way
Albert Trotter
i have tried it today and it was so so delicious dessert ..mine was a bit thick but taste wise it was so yummy