Instant pot Kheer (Instant pot rice pudding)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the rice several times and drain it well.
2. Stovetop: bring the milk (and water, if using) to a boil over medium heat, then stir in the rice. Cook over medium to low heat for about 25 to 30 minutes until the rice is soft and lightly mushy, stirring every 3 minutes so the milk doesn't scorch.
3. Stir in the sugar and cook about 10 minutes more until thickened but still flowing. It will thicken further as it cools.
4. Taste and add more sugar if wanted, then simmer 5 more minutes.
5. Stir in the cardamom powder, saffron, rose water and chopped nuts.
6. Optional: fry the nuts in ghee in a small pan until light golden, add the raisins and fry until plump, then pour over the kheer.
7. Instant Pot: press Sauté, add ghee if using, and fry the cashews until light golden. Add the raisins and fry for 30 seconds, then remove to a plate.
8. Instant Pot: add the water and milk, then stir in the rice and sugar. Close the lid with the steam release handle set to sealing. Press Porridge and set the timer to 18 minutes.
9. When done, press Cancel and switch off, then let the pressure release naturally until the float valve drops.
10. Open the lid and stir in the cardamom powder and rose water. For thicker kheer, cook on Sauté for a few minutes. Serve in bowls topped with nuts and raisins, or chill before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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