Kheer Recipe (Rice Kheer)

Wash rice a few times & drain completely.

Pour water (if using) and milk to a heavy bottom pot or Dutch oven. Bring it to a boil on a medium heat and stir in the rice.

Continue to cook on a medium to low heat, until the rice is soft, completely cooked and lightly mushy. It takes about 25 to 30 mins. During this step, keep stirring every 3 minutes to prevent the milk getting scorched at the bottom.

Stir in the sugar and continue to cook until it turns thicker but is yet of flowy consistency. It takes about 10 mins. (Note: becomes thicker upon cooling down)

Taste test, if you want add more sugar & simmer for another 5 mins (if you add more). Stir in cardamom powder, saffron (optional) rose water and chopped nuts.

Optional: If you prefer ghee in your rice kheer, heat ghee in a small pan and fry the nuts until light golden. Stir in the raisins & fry until plump. Pour that over the kheer.

Press the saute button. Optional – add ghee to the inner pot of the Instant pot. Fry the cashews until light golden. Add raisins and fry for 30 seconds. Remove to a plate.

Pour water (to avoid burn) and milk. Stir in rice and sugar. Secure the lid of the instant pot. Position the steam release handle to sealing. Press the porridge button.

Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.

When the float valve drops, open the lid and stir in cardamom powder & rose water.

Rice kheer will be runny at this stage. For a thicker consistency cook on saute mode for a few mins until thick. It will thicken further after cooling.

Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.