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Home » Recipes » Desserts

Instant Pot Rice Kheer/Pudding

Jan 19, 2023. by Bhavana Patil. 3 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

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.

Instant Pot Rice Kheer recipe served in a bowl garnished with nuts with a spoon on top and cardamom on the side
Rice Kheer
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

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 a 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 have 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 was getting burnt at the bottom of the pot, but it never influenced 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.

instant pot pudding served in a bowl garnished with pistachios

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.
Rice Kheer Recipe Ingredients

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.'

step to warm water and then add milk sugar and rice collage

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.

step to add sugar and saffrom milk to the cooked rice mixture collage

Instant Pot Rice Kheer|Indian Rice Pudding recipe is ready. Let it cool. It will thicken as it stands. Serve hot or chilled.

kheer in instant pot insert

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 in 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

What is the best rice for making kheer?

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.

Can I make vegan rice kheer pudding?

YES! Replace dairy milk with almond, cashew, or coconut milk.

Can I make a rice kheer recipe with jaggery?

Yes. Add jaggery only after the pressure cooking. Sometimes impurities in it can curdle the milk and spoil it. Hence organic jaggery is preferable.

How to store rice pudding?

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.

Can Kheer be frozen?

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.

Is Kheer eaten hot or cold?

Rice kheer can be eaten hot, warm, or cold.

Can I use low-fat milk?

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.

If you’ve tried this easy rice kheer recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

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rice kheer/pudding served in a copper bowl with cardamom pods on side

Instant Pot Rice Kheer/Pudding Recipe

Bhavana Patil
Instant Pot Rice Kheer is a delicious, creamy Indian style rice pudding made with rice, milk and sugar and infused with saffron, cardamom and topped with dried fruits.
5 from 4 votes
Print Recipe Pin Recipe
Servings: 6
Calories : 243
Course: Dessert
Cuisine: Indian
Diet: Gluten-Free, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes

Equipment

  • Instant Pot/Pressure Cooker

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’.
    step to warm water and then add milk sugar and rice collage
  • 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
    step to add sugar and saffrom milk to the cooked rice mixture collage
  • Rice Kheer/Pudding is Ready. Let it cool, it will thicken as it stands. Serve hot or chilled.
    rice kheer/pudding served in a copper bowl with cardamom pods on side

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

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 243kcalProtein: 7.3gFat: 8gSaturated Fat: 3gCholesterol: 13mgSodium: 67mgPotassium: 300mgSugar: 26gCalcium: 145mgIron: 1.2mg
Keyword easy, gluten-free, indian, instant pot, rice kheer, rice pudding, vegetarian
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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Comments

  1. Albert Trotter says

    August 19, 2017 at 6:50 am

    i have tried it today and it was so so delicious dessert ..mine was a bit thick but taste wise it was so yummy

    Reply
  2. Sarala says

    December 21, 2017 at 2:13 pm

    If I need to make double the amount, does time for Instant pot increase to 40 minutes or still 20 minutes?

    Reply
    • bhavana says

      February 13, 2018 at 2:15 pm

      if you want to double you will still use same timings ie 20 min...instant pot works that way

      Reply

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