Instant Pot Rice Kheer | Rice Pudding

Name: Instant Pot Rice Kheer | Rice Pudding
Total time: 40 min
Ingredients: 1 tbsp Ghee; ½ cups Rice; 4–5 cups Milk; ½ cups Sugar; 1 tsp Cardamom, powder; 4 tbsp Nuts; ½ tsp Saffron; 2 tbsp Raisin; 1 tbsp Coconut, shredded; 0.13 tsp Salt

By Ministry of Curry · 40 min

Ingredients

Ghee1 tbsp
Rice½ cups
Milk4–5 cups
Sugar½ cups
Cardamom · powder1 tsp
Nuts4 tbsp
Saffron½ tsp
Raisin2 tbsp
Coconut · shredded1 tbsp
Salt0.13 tsp

Instructions

Set the Instant Pot to Sauté, add the ghee and rice, and sauté for 30 seconds.
Add 3 cups of low-fat milk, the water, sugar, cardamom, nuts, saffron, raisins, coconut and salt.
Close the lid with the pressure valve sealed, press Porridge, and let the pressure release naturally.
Open the pot and mash the rice with the back of a spoon. Stir in the remaining 1 to 2 cups of low-fat milk, depending on the consistency you like, and add more sugar if needed.
Sauté for 2 to 3 minutes, or keep on warm until serving. Serve warm or chilled.

Summarized from Ministry of Curry's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Milk Rice Coconut Raisin

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app