Kheer / Indian Rice Pudding Recipe

Instant Pot KheerTo start, prepare the ingredients by washing, soaking, and draining the basmati rice. You can soak the rice until you’ve sliced up the almonds into slivers.

Once the rice and almonds are ready, heat the pot using the sauté functions. Dump all the ingredients for the kheer into the pot. You should start with the water first, followed by rice, unsweetened condensed or evaporated milk, milk, nuts, cardamom powder and sugar. Note -If using sweetened condensed milk , adjust sugar to taste before closing the lid.

Next, close the lid and set the vent to sealing. Once the lid is in place, set the pot on porridge mode for 20 minutes and follow the cooking time with a natural pressure release.

Once the pressure is released, open the lid and give the kheer a stir.

When you stir the kheer, you can adjust the consistency and sweetness if needed. If it’s too thick, you can gradually add milk, about a tablespoon at a time, to thin it out. If you decide to add more milk, turn on the saute function to help the milk incorporate.

You can also taste the rice pudding now. If it is not sweet enough, you can add additional sugar and mix it in well. For best results, taste again before adding more sugar.

Finally, serve the rice pudding warm with chopped nuts and cardamom powder on top. If you prefer, you can chill the pudding and serve it cold.

How to make Kheer on the stove topThe Instant Pot truly makes kheer much much easier to make! But if you have to, you can make this on the stove top.

To do so, omit the half cup of water.

First, rinse and soak the rice. Then add and stir all the ingredients in a medium sized pot.

Over high heat, heat the mixture until it starts to boil. Next, reduce heat and allow it to simmer.

You’ll need to stir the pudding frequently as the milk reduces and thickens. It should take about 1 1/2 to 2 hours to fully cook the rice and for the milk to thicken.

After it is cooked, you can serve warm immediately or chill in the fridge and serve cold.