A quintessential Indian dessert; Kheer is a creamy rice pudding made with milk, sugar and rice. This dump and start version is easy quick and totally reliable. No stirring needed and no watching over!
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What is Kheer?
Rice pudding is an Indian dessert made using milk, rice and sugar. It may be flavored with different ingredients like cardamom, saffron, nuts or rose.
This dessert is made for all kinds of occasions and celebrations. The simplicity of the dish and the fact that it requires only THREE ingredients makes it super popular.
Rice pudding is made in different parts of the country with some variations. Payasam, doodhpaak and kheer are all variations of a recipe with rice, sugar and milk.
Video Recipe
Why make Kheer in the Instant Pot?
Traditionally kheer is made by boiling rice and milk while stirring it till the milk thickens and the rice cooks.
The Instant Pot comes with a mode for 'porridge'. This mode helps make kheer with a touch of a button.
A dump and start recipe, this mode yields a super creamy kheer each time.
No more stirring or checking if the rice is settling down. This recipe can easily make kheer without a lot of manual effort.
What you need to make Kheer
As I mentioned above, you need the THREE basic ingredients for kheer. Then, the add-ins can be varied based on availability and taste.
Milk: This is the base of kheer. If you want a rich and creamy kheer, use whole milk. Any of the other milks will yield a thinner version of the same.
I have used full fat milk in this kheer.
Rice: I used basmati rice in the recipe. Using any long grain rice will work well in this recipe.
Wash the rice well and drain it before using.
Sugar: This is used as a sweetener in the recipe. There is no replacement for this as it is a sweet dish.
The add-ins to the Kheer
Once you have the three basic ingredients, the add-ins for the recipe can vary. I like to add cardamom powder and nuts like almonds, cashews, pistachios.
Another delicious add-in is charodi or chironji. A popular ingredient for Indian sweets, these seeds can be found from the Indian store.
Often other ingredients like saffron, rose petals, raisins etc are added. They add flavor to the kheer and can be used as desired.
Tips to get it right each time
As I mentioned, make sure the milk is fresh. It helps keeping the kheer from curdling at high temperatures.
Make sure the insert is washed well, especially if it was used to make a curry before the kheer. Traces of acidity can curdle the milk.
Often times milk burns in a steel container when boiled. To avoid this, add some cold water to the insert before adding the milk. This works well to keep the milk from settling to the base.
Do not do a quick release of this recipe. It will splutter hot milk around and can lead to burns. Let all the pressure release naturally.
The kheer will thicken as it cools. Shut off the instant pot a little before the desired consistency is reached.
Serving suggestions
Kheer can be served warm or cold.
I love my kheer chilled in the refrigerator for a few hours. It makes a great addition to any meal as a sweet or after a meal as a dessert.
The BEST way to enjoy kheer is definitely with some piping hot puris!
Steps
Add cold water, milk, sugar and rice in the instant pot insert.
Close the lid and set the mode to 'porridge' for 20 minutes.
Let the kheer cook and after the cooking cycle is done, let all the pressure release naturally. Open the lid.
Set the mode to 'sauté'. Add mixed nuts, chirodi and cardamom seeds. Mix well.
Let the kheer cook for 5 minutes and press cancel. Mix well and serve cold or warm topped with dried rose petals and saffron.
Recipe card
Instant Pot Kheer [ Indian Rice Pudding]
Equipment
Ingredients
- 3 cups Whole Milk
- ½ cup Sugar
- ½ cup Long grain rice (I used basmati)
- ¼ cup Water
- ½ teaspoon Cardamom powder
- 2 tablespoon Charoli (optional)
- 2 tablespoon Slivered almonds (pistachios and cashews)
- 1 teaspoon Rose petals to top (optional)
- ⅛ teaspoon Saffron strands
Instructions
- Add cold water, milk, sugar and rice in the instant pot insert.
- Close the lid and set the mode to 'porridge' for 20 minutes.
- Let the kheer cook and after the cooking cycle is done, let all the pressure release naturally. Open the lid.
- Set the mode to 'sauté'. Add mixed nuts, chirodi and cardamom seeds. Mix well.
- Let the kheer cook for 5 minutes and press cancel. Mix well and serve cold or warm topped with dried rose petals and saffron.
Nutrition
Yield: 3 cups
Instant Pot Kheer [ Indian Rice Pudding]
A quintessential Indian dessert; Kheer is a creamy rice pudding made with milk, sugar and rice. This dump and start version is easy quick and totally reliable. No stirring needed and no watching over!
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- Whole Milk 3 cups
- Sugar ½ cup
- Long grain rice ½ cup (I used basmati)
- Water ¼ cup
- Cardamom powder ½ tsp
- Charoli 2 tablespoon (optional)
- Slivered almonds, pistachios andcashews 4-5 each
- Rose petals to top (optional)
- Saffron strands to top
Instructions
- Add cold water, milk, sugar and rice in the instant pot insert.
- Close the lid and set the mode to 'porridge' for 20 minutes.
- Let the kheer cook and after the cooking cycle is done, let all the pressure release naturally. Open the lid.
- Set the mode to 'sauté'. Add mixed nuts, chirodi and cardamom seeds. Mix well.
- Let the kheer cook for 5 minutes and press cancel. Mix well and serve cold or warm topped with dried rose petals and saffron.
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