Instant Pot Rice Kheer/Pudding Recipe
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.
Servings 6
Calories 243kcal
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
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.
Nutrition
Calories: 243kcal | Protein: 7.3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 67mg | Potassium: 300mg | Sugar: 26g | Calcium: 145mg | Iron: 1.2mg