This creamy and delicious Instant Pot Indian-style Rice Pudding or Kheer is an easy recipe that needs just 6 ingredients. It is perfect served both hot or cold as an indulgent dessert.
Kheer or Indian rice pudding is made regularly for festive occasions and special occasions in India.
I remember how my mum would make this kheer very often in our childhood. She made other variations of this kheer as well. But this basic rice pudding is made in every Indian household.
Now my teen just loves it and demands that I make it often.
You may also like: Suji ka halwa, Makhana kheer, Homemade Gujiyas, homemade gumdrops, mango kulfi.
Tips to Make Perfect Instant Pot Kheer (Rice Pudding)
1. Boil ½ cup water in Instant pot before adding milk and rice. This prevents the milk from getting burnt after sticking to the bottom.
2. Use basmati rice for kheer. It adds a special flavour and taste. Always soak basmati rice for 15-30 minutes before cooking. This ensures that the grains cook well and stay fluffy.
3. You can add any nuts or dried fruit of choice for garnishing.
4. Addition of a tsp. of ghee really enhances the flavor. You can skip it if you want to reduce Calories.
5. Using full-fat milk is important as we want a creamy rice pudding.
6. I like the kheer to be thick. But do feel free to thin it down to suit your taste.
7. Sugar is traditionally used as a sweetener. But jaggery, brown sugar and erythritol are perfectly acceptable sweeteners in the recipe.
8. You can skip saffron if you don't have it. But it does add to the color and flavor of the kheer.
9. Rice, milk and sugar are the basic ingredients of this kheer or Indian rice puddings. Other add-ons are optional.
Stepwise Pictures
Wash and soak basmati rice in water for 15-20 minutes. Rinse and keep aside.
Put Instant pot in saute mode. Add ½ cup water and wait for it to start boiling. Takes about 5 minutes.
Now add 2.5 cups of whole milk. Add drained basmati rice and put the lid on.
Pressure cook on high for 20 minutes or use Porridge/Oatmeal setting and cook for 20 minutes.
Let the pressure release naturally for 10 minutes and then open the vent to release any remaining pressure.
You will have a thick pudding like mix with rice well cooked. Thin it down a bit with 1 cup of remaining milk or you may use water too.
Add 6 tsp. sugar or less as per your taste. Add few strands of saffron and cardamom powder and mix well. You can soak saffron strands in 2 tsp. water for a bright orange color and then add if you like.
If adding ghee (optional) for additional taste, add it now. Or you can skip it too.
Saute for 2 minutes more to incorporate. This is a thick Indian kheer or rice pudding. If you like yours thinner, you can add more water or milk.
Serve it hot garnished with slivered nuts and raisins.
You can also chill in the fridge before serving. It gets thicker in consistency on cooling. Enjoy.
This kheer is served both hot as well as cold. It is delicious either way.
Non Dairy: Use plant-based milk in place of whole milk. Also avoid ghee.
Here's the recipe card:
Instant Pot Kheer (Rice Pudding)
Equipment
Ingredients
- 2.5+ 1 cups whole milk
- ½ cup water
- ¾ cup basmati rice
- ½ tsp. Cardamom powder
- Few strands saffron
- 6 tsp. sugar or brown sugar or sugar substitute
- 1 tsp. Ghee optional
- 2 tbsp. nuts chopped
- 1 tbsp. raisins optional
Instructions
- Wash and soak basmati rice in water for 15-20 minutes.
- Put Instant pot in saute mode. Add ½ cup water and wait for it to start boiling. Takes about 5 minutes. Now add 2.5 cups of whole milk. Add drained basmati rice and put the lid on.
- Pressure cook on high for 20 minutes or cook on Porridge/Oatmeal setting for 20 minutes. Let the pressure release naturally for 10 minutes and then open the vent.
- You will have a thick pudding like mix with rice well cooked. Thin it down a bit with 1 cup of remaining milk or you may use water too.
- Add 6 tsp. sugar or less as per your taste. Add few strands of saffron and cardamom powder and mix well.
- If adding ghee (optional) for additional taste, add it now. Or you can skip it too.
- Saute for 2 minutes more to incorporate. This is a thick Indian kheer or rice pudding. If you like yours thinner, you can add more water or milk.
- Serve it hot garnished with slivered nuts and raisins. You can also chill in the fridge before serving. It gets thicker in consistency on cooling. Enjoy.
- Non Dairy: Use plant-based milk in place of whole milk. Also avoid ghee.
Notes
2. Do not use too much milk at one go as there is a risk that the milk will start coming out.
3. Basmati rice cooks the best after soaking as each strand gets bigger and stays separated and fluffy.
4. Using whole milk makes the kheer creamier and tastier.
5. Use of saffron strands lends a beautiful colour and fragrance to the pudding.
6. This recipe is tested in Instant Pot Duo Mini 3 Qt. model.n 7. Sugar is traditionally used as a sweetener. But jaggery, brown sugar and erythritol are perfectly acceptable sweeteners in the recipe. 8. Saffron can be soaked in 2 tsp. warm water and then added to kheer for a more vibrant orange color.
Nutrition
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