Rice Pudding / Kheer - Instant Pot
User Reviews
4.8
Rice Pudding / Kheer - Instant Pot
Description
The preparation involves combining all ingredients in a sanitized Instant Pot insert, sealing, and cooking on porridge mode at high pressure. This method evenly cooks the rice in milk until tender and creamy. After natural pressure release, the pudding is stirred; additional cooking on sauté can adjust thickness if needed. Optionally, sugar, nuts, and raisins are added after cooking based on preference.
Cardamom powder and saffron, when included, lend aromatic floral and spicy notes characteristic of kheer. Mixed nuts bring textural contrast and richness, while raisins offer bursts of sweetness.
Serving suggestions include enjoying the pudding warm or chilled. Adjusting sweetness or substituting sugars affects flavor and texture. Care should be taken with ingredient amounts to prevent boiling over or sticking in the Instant Pot. Removing the inner pot quickly after cooking can prevent bottom layer overcooking.
Ingredients
- 5 cups milk whole
- 1/2 cup white rice preferably small or medium grain, rinsed
- 1/2 cup sugar (adjust to taste), see notes
- 1/4 cup mixed nuts chopped or sliced (cashews, almonds, walnut, pistachios) (optional, roasted
- 1 tablespoon raisins (optional)
- 1 teaspoon cardamom powder optional, aka Elaichi
- 1/8 teaspoon saffron optional, aka Kesar
Instructions
- Sanitize the instant pot steel insert, lid and sealing ring thoroughly. If you have an extra sealing ring for sweet foods, use it.
- Add all the ingredients in the instant pot steel insert. Close lid with vent in sealing position. (Based on your preference, you can add sugar, nuts and raisins after pressure cooking too)
- Set instant pot to PORRIDGE mode for 20 minutes on high pressure. When instant pot beeps, let the pressure release naturally.
- Open Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled.
- If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.
Notes
- Substitute jaggery or coconut sugar by adding it after cooking to avoid milk curdling.
- Roast nuts separately or sauté in ghee before adding for enhanced flavor.
- Store cooled kheer in refrigerator; it thickens upon storage but can be thinned with additional milk when reheated.
- Remove the inner pot after cooking to prevent sticking and overcooking at the bottom.
- This recipe is tested in a 6-quart Instant Pot; smaller or doubled quantities may affect results.
- For flavor variations, add cinnamon powder or vanilla essence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Protein | 7.4g | 15% |
| Fat | 8.4g | 13% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 16mg | 5% |
| Sodium | 67mg | 3% |
| Potassium | 300mg | 6% |
| Fiber | 0.9g | 4% |
| Sugar | 26.1g | 52% |
| Calcium | 150mg | 15% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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