Kheer - Instant Pot Rice Pudding

Kheer - Instant Pot Rice Pudding

This creamy rice pudding couldn't be easier to make. At its core, its 3 basic ingredients: milk, basmati rice, and sugar. The addition of crunchy nuts, fragrant spices, and fruity raisins merely add more deliciousness to this unforgettable desert.

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: Indian, North Indian

Prep Time: 1

Cook Time: 22

Soaking Rice: 30

Total Time: 53

Servings:

Author: My Hungry Traveler

Equipment

Large pot
Bowl, colander, wooden spoon

Ingredients

1 cup Basmati rice
14 oz Can coconut milk
1 tbsp Ghee (butter OK)
12 cups Whole milk
½ cup Sugar
½ tsp Kosher salt
2 tsp Ground cardamom
1 2-inch Cinnamon stick
1 pinch Saffron (optional)
1 cup Mixed pistachios, almonds and cashews
¼ cup Golden raisins

US Customary - Metric

Get Recipe Ingredients

Instructions

Heat ghee or butter in a large pot over medium heat. Add rice and toast for 2 minutes. Add milks, sugar, salt, cardamom, and cinnamon stick. Add saffron, if using, and bring to a boil.
Immediately reduce heat to medium-low and cook for 90 minutes. Place a wooden spoon across the top of the to keep the milk from rising ad spilling over. Scrape down the sides and stir every 15-20 minutes.
Kheer is done when the milk has reduced by half and has a thick, creamy consistency. Remove from the heat and discard cinnamon stick. The kheer will thicken as it cools. It is meant to be closer to the consistency of a thick soup rather than a traditional pudding.
Serve kheer hot, warm, or cold. Ladle into bowls and top with nuts and raisins.

Nutrition