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Rice Pudding / Kheer - Instant Pot

An Indian favorite dessert for special occasions - Rice pudding made with rice and milk infused with saffron, cardamom and assorted dried fruits. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6
Calories: 256 kcal
Course: Dessert
Cuisine: Indian

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 Roasted mixed nuts chopped or sliced (cashews, almonds, walnut, pistachios) (optional)
  • 1 tablespoon raisins (optional)
  • 1 teaspoon Cardamom powder (Elaichi) (optional)
  • 1/8 teaspoon Saffron (Kesar) (optional)

Instructions

    Cup of Yum
  1. Sanitize the instant pot steel insert, lid and sealing ring thoroughly. If you have an extra sealing ring for sweet foods, use it. 
  2. 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) 
  3. Set instant pot to PORRIDGE mode for 20 minutes on high pressure. When instant pot beeps, let the pressure release naturally.
  4. Open Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled.
  5. 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

  • Sugar Substitute: Although I have not tried it myself, some readers have suggested that if using jaggery or coconut sugar in place of regular sugar, then add it after cooking on porridge setting (else the milk can curdle). 
  • Roasted Nuts: If you don't have already roasted nuts. Add 1 tbsp of ghee to the instant pot and saute the nuts for about a minute. Then, follow the recipe. 
  • Storing: When kheer is stored, it gets thicker and creamier. If you prefer, you can thin the consistency by adding more milk. 
  • Kheer sticking to the bottom of the pot: I got feedback from some that the kheer sometimes sticks to the bottom of the pot. Some tips below to avoid this:
  • After opening the pot, take the instant pot steel insert out of the pot so the bottom layer does not overcook or stick to the pot.
  • PLEASE READ: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. I do not recommend making this in a 3qt or doubling the recipe in a 6qt, as the milk boils and can come out. 
  • Variations: 
  • Try to boil 1/2 cup water in the instant pot on sauté mode, then add other ingredients. Make sure the water is already steaming before adding other ingredients. 
  • After opening the pot, take the instant pot steel insert out of the pot so the bottom layer does not overcook or stick to the pot.
  • Add cinnamon powder and vanilla essence to get a different flavor. 
  • You can use brown sugar instead of white sugar, based on your preference.  

Nutrition Information

Calories 256kcal (13%) Protein 7.4g (15%) Fat 8.4g (13%) Saturated Fat 3.5g (18%) Cholesterol 16mg (5%) Sodium 67mg (3%) Potassium 300mg (9%) Fiber 0.9g (4%) Sugar 26.1g (52%) Calcium 150mg (15%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 256

% 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.