Instant Pot Rice Kheer (also known as Payasam) recipe is a delicious, creamy Indian-style rice pudding made with rice, milk, and sugar and infused with saffron, cardamom, and topped with dried fruits. Serve the kheer warm or chilled. This no-fail Instant pot version of making kheer can be done in 30 minutes, and no babysitting is needed.
Jump to:
- What is Kheer?
- Why You'll Love this Instant Pot Rice Kheer Recipe
- The trick to avoid milk from burning?
- Ingredients for Rice Kheer Recipe
- How to Make Rice Kheer/Pudding in Instant Pot
- Stovetop Pressure Cooker Method
- Serving Suggestions
- Make Ahead & Storage
- Variations
- Tips & Tricks for Rice Pudding
- Recipe FAQs
- More Instant Pot Dessert Recipes
- Instant Pot Rice Kheer/Pudding Recipe
Kheer is among the most beloved desi desserts and most famous in the country's culinary repertoire. The delicious rice pudding is slowly cooked and flavored with spices like saffron, cardamom, and others, giving it a deep and aromatic flavor.
Kheer, whether warm or cold, is a comfort meal that is especially popular with people with a sweet tooth.
What is Kheer?
Kheer is an Indian sweet pudding traditionally made by simmering and stirring milk until it reduces to half the original quantity. It is then cooked with grains like rice, millets, broken wheat, tapioca, semolina, or lentils and a sweetener like jaggery or sugar.
Rice Kheer recipe is a typical Indian dessert for festive occasions and is served at weddings or temples. The Rice kheer recipe is also a good option for a kitty party or potluck dinner during festivals or get-togethers.
It can also be made in large quantities in advance and refrigerated. This rice ki kheer recipe can be refrigerated and enjoyed for 2-3 days.
In South India, Kheer is also known as Payasam, wherein most households replace sugar with Jaggery.
I have prepared this Indian rice kheer in my electric pressure cooker, Instant Pot DUO60 6 QT, and it tastes more like restaurant-style rice kheer.
Looking for easy 10-minute dessert recipes, then check Pineapple dessert, Mango Rasayana, Badam Halwa.
Why You'll Love this Instant Pot Rice Kheer Recipe
- It is made with only five main ingredients.
- Rich, creamy, and delicious.
- Minimal effort compared to making traditional stovetop rice kheer.
- Great make-ahead dessert.
- It makes the perfect dessert for the festive season, parties, or potlucks.
The trick to avoid milk from burning?
Since I brought 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 for Rice Kheer Recipe
- Rice: I used uncooked long-grain fragrant basmati rice. You may also use medium-grain white rice like sona masuri here.
- Milk: I have used full-fat whole dairy milk. Adding whole milk makes the kheer extra rich and creamy. However, you may also use 1%, or 2% milk, but the rice kheer will be less creamy. You may also make it with almond milk, or cashew milk if you are vegan.
- Sugar: I have used refined sugar in this recipe.
- Cardamom powder: I have 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 them. 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 the milk into the pot.
*Do not skip this step, as this prevents the milk from scorching (burning) the bottom of the pot.
Then, add rinsed and drained basmati rice to the instant pot. Stir well. Close the lid with valve position to 'Sealing.'
Press the 'Porridge' button for 20 minutes on High pressure. Once the pot beeps, allow Natural Pressure Release.
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 sugar, almonds, pistachios, cardamom powder, and saffron milk. Stir everything together.
Lastly, boil it for another 2-3 minutes or until the kheer thickens. Stir continuously.
Instant Pot Rice Kheer|Indian Rice Pudding recipe is ready. Let it cool. It will thicken as it stands. Serve hot or chilled.
Stovetop Pressure Cooker Method
- If you are making the below-mentioned quantity, use a larger pressure cooker just to avoid spilling the milk.
- Follow the same recipe. Pressure cook the kheer on a medium flame for three to four whistles.
Serving Suggestions
Rice Kheer (or Payasam) 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.
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: 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 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.
Recipe FAQs
Typically Basmati Rice is used in making kheer, but even short-grain rice like Sona masoori, Jeera samba rice, 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! Replace dairy milk with almond, cashew, or coconut milk.
Yes. Add jaggery only after the pressure cooking. Sometimes impurities in it can curdle the milk and spoil it. Hence organic jaggery is preferable.
Milk-based desserts don't last long, So I highly recommend using them within 2-3 days when kept in the refrigerator in an airtight container.
Yes. Rice kheer can be stored in a freezer-friendly container or ziplock for up to 2 months. Thaw overnight in the refrigerator and reheat until warm before serving.
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 Dessert Recipes
- Carrot Halwa
- Semiya Payasam (Vermicelli Kheer)
- Carrot Kheer
- Moong Dal Payasam
- Makhana Kheer
- Sweet Pongal
- Sabudana Kheer
Check out for more 12+ Instant pot Indian dessert recipes from my blog.
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Instant Pot Rice Kheer/Pudding Recipe
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 tablespoon pistachios chopped
- a pinch saffron (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.
Albert Trotter says
i have tried it today and it was so so delicious dessert ..mine was a bit thick but taste wise it was so yummy
Sarala says
If I need to make double the amount, does time for Instant pot increase to 40 minutes or still 20 minutes?
bhavana says
if you want to double you will still use same timings ie 20 min...instant pot works that way