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Instant Pot Rice Pudding

A lightly sweetened creamy Indian dessert made with rice and milk that is infused with aromatic saffron and cardamom

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Calories: 285 kcal
Course: Dessert
Cuisine: Indian

Ingredients

  • 1 tablespoon ghee
  • ½ cup white rice basmati or short grain amber mor, Rinsed and drained
  • 4 to 5 cups low fat milk divided
  • 1 cup water
  • ½ cup sugar more or less depending on taste
  • 1 teaspoon cardamom powder
  • 4 tablespoons nuts almonds, and walnuts coarsely chopped or sliced(optional)
  • ½ teaspoon saffron optional
  • 2 tablespoons raisins optional, rinsed and pat dried
  • 1 tablespoon shredded unsweetened coconut optional
  • ⅛ teaspoon salt

Instructions

    Cup of Yum
  1. Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
  2. Add 3 cups low-fat milk, water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.
  3. Close Instant Pot lid with the pressure valve to sealing. Press the Porridge button. Allow Natural Pressure Release.
  4. Open Instant Pot, Mash the rice with the back of a spoon. Add remaining 1 to 2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
  5. Cook on saute for 2-3 minutes or keep on the warm mode until ready to be served. Serve Warm or Chilled

Notes

  • Variations
  • Rinse the rice and then drain all the water out. If using raisins, make sure to rinse and pat dry. Basically, we want to remove any dirt or impurities from ingredients so the milk does not curdle
  • Use relatively fresh milk. Stale milk has higher chances of curdling when heated at high temps
  • Use low-fat milk! Whole milk is high in protein and the proteins can separate with the high heat of pressure cooking making it look like the milk has curdled.
  • Add some water while pressure cooking, this will prevent the milk from browning or burning at the bottom of the pot
  • Do not quick release. Milk will splutter all over causing a mess. You want the Instant Pot to naturally release which gradually lowers the temperature of the milk inside
  • Ensure the stainless steel pot, lid, and sealing ring are clean. You may want to keep a designated sealing ring for sweets and desserts
  • The kheer will continue to thicken as it cools down. If making ahead of time, add more milk and then reheat before serving
  • If you like to add cream or full-fat milk for a rich creamier texture, make sure to add it after the pressure cooking cycle is complete
  • For the non-dairy version, substitute ghee with vegan butter and milk with almond milk
  • Allergic to nuts, simply skip them or add the ones you can eat as a garnish
  • When short on time, skip the sautéing of rice and simply dump all the ingredients and press the porridge button
  • Want to make it less sweet, stir in sugar to taste after the pressure cooking cycle is completed. You can also use your favorite sweetener 

Nutrition Information

Calories 285kcal (14%) Carbohydrates 42g (14%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 18mg (6%) Sodium 126mg (5%) Potassium 325mg (9%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 160IU (3%) Vitamin C 0.6mg (1%) Calcium 198mg (20%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 42g 14%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 126mg 5%
Potassium 325mg 7%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 160IU 3%
Vitamin C 0.6mg 1%
Calcium 198mg 20%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.