Instant Pot Kheer Rice Pudding
Kheer is a delicious rice pudding eaten in South Asian countries. It's a rich, creamy condensed mixture that has an off-white color. This recipe makes a very authentic Kheer.
Equipment
- Multi-Cooker
Ingredients
Rice Mixture
- ¼ cup rice
- 2 cups water
Kheer
- 4 ½ cups milk
- 7 tablespoon sugar
- 6-7 cardamom pods cracked open
Instructions
- First, pressure cook rice and water with valve sealed for 12 minutes. Dump in your multicooker or instant pot on high and let pressure cook. The rice will be totally mushy (exactly what we need).
- Remove the mushy rice into a bowl and mash it with a fork well until it resembles an oatmeal like consistency. This should take only 2-3 minutes.
- Next, set your multicooker/Instant Pot to "saute" mode and pour in the milk. Let it come to a simmer, the add sugar and cardamom. Followed by the mushy rice
- De-clump the rice a bit by moving it around with the help of a spatula.
- Next, set your multi-cooker to manual pressure temp at 230F with valve sealed and pressure cook for 1 hour and 30 mins. If using an Instant pot, set your pot on low pressure.
- Allow natural release of pressure and your kheer should be nice and thickened. If you want to thicken it further, you can continue to "saute" on low heat for another 10-15 minutes or longer. Note that with Instant Pot, you may need to put the Kheer back on pressure for another 30 minutes (just depends on the thickness you prefer).
- Service in terracotta plates for extra authenticity and garnish with pistachio and almonds.
Notes
- I don't own an Instant Pot and rely on my Instagram followers who have adapted this recipe successfully to an Instant Pot.
- Some Instant Pot users have pressure cooked on low setting for an hour and a half, and some have also successfully pressure cooked on "porridge" setting for only 30 minutes. If you try the latter, please know that I have not tested that at all.
- In both methods, you will need to pressure cook rice separately as explained in the recipe card until its mushy.