Creamy, lightly sweetened Rice Pudding also known as ‘Kheer’ is infused with fragrant saffron and cardamom. In India, Rice pudding, kheer or payasam is a quintessential dessert that is made often to celebrate big and small happy moments in life.
This comforting recipe was developed on one busy evening when I was having some friends over for dinner. My planned Mango Pannacotta did not look very promising and I was in a frenzy to make something as a backup dessert. I tossed in rice, ghee, sugar, cardamom and some milk in my Instant Pot, pressed porridge button and ran to get the door as the guests arrived for dinner.
An hour later, I realized that the Instant Pot was at the keep warm mode and had depressured. I opened the IP to see creamy, fluffy rice with the beautiful aroma of saffron and cardamom. I stirred in some more milk and let it sit for few more hours on warm mode until we were ready to serve the dessert.
We scooped out some warm rice pudding in the bowls. At first, it looked a bit too thick for me who is used to eating much thin Rice Kheer. As I put in the first spoonful of the pudding in my mouth, it took me back the memory lane. It reminded me of my mom’s kheer with the aroma of cardamom and also the creamy kulfi (milk ice cream) with a hint of nuts and saffron. Needless to say, the dessert was devoured by all and I was left mesmerized as to how easy it was to make.
Why I LOVE to make Instant Pot Kheer?
- The recipe is quick and handsfree
- Kheer is healthier as the starch from the rice makes the kheer very creamy, so no need of any cream
- Can be made ahead
- Tasted authentic, creamy and so DELISH!!
Tips and varitions for this EASY Rice Pudding {Kheer}:
- Use water and milk together while cooking the rice. Using just milk can result in burnt bottom
- Stir in cream or full fat milk after pressure cooking cycle is complete for more rich texture
- For non-dairy version – substitute ghee with vegan butter and milk with almond milk
- For nut-free vaersion – simply skip the nuts
- Kheer will continue to thicken as it cools down. If making ahead of time, add more milk and then reheat before serving.
- When short of time, you can skip the sautéing of rice and simply dump all teh ingredients and press porridge button.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Rice Pudding - Instant Pot
Ingredients
- 1 tablespoon ghee
- ½ cup white rice basmati or short grain amber mor
- 4-5 cups low-fat milk divided
- ½ cup sugar more or less depending on taste
- 1/8 teaspoon salt
- 1 teaspoon cardamom powder
- 4 tablespoon nuts almonds, and walnuts coarsely chopped or sliced(optional)
- 2 tablespoon raisins optional
- ½ teaspoon saffron optional
- 1 tablespoon shredded unsweetened coconut optional
Instructions
- Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
- Add 3 cups low-fat milk, 1 cup of water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.
- Close Instant Pot lid with the pressure valve to sealing. Press Porridge button. Allow Natural Pressure Release.
- Open Instant Pot, Mash the rice with the back of a spoon. Add 1-2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
- Cook on saute for 2-3 mins or keep on the warm mode until ready to be served. Serve Warm or Chilled
Video
Nutrition
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Samir says
Archana, Thank you SOOOO much for this fantastic recipe – really works!! Reminded me of the mouth watering kheer we had in India made lovingly by our moms. I followed the recipe exactly as stated, except that I added the nuts in Step 5 and added cardamom and saffron at the end to retain their flavor. Everyone asked whether we had added condensed milk.
Archana says
You are welcome! I agree, I like to think of it as kulfi kheer.
Amy Hill says
I’m craving something lovely and comforting, and I adore kheer. Do you think the addition of orange blossom water or rose water might go well? I have some in my cupboard I’ve been dying to use. Also, I believe I’m out of raisins, but have dried apricots. Do you think those would clash?
Archana says
Hi Amy! You can try either orange blossom or rose. And you can totally skip raisins. Enjoy!
Juveria says
Hi! How long does it cook on porridge mode? I’ve always put in the time suggested in recipes for porridge mode. And if I double the recipe, would I adjust the time?
Archana says
20 mins on low pressure is the preset tome. Works for rice pudding and same time even even you double the recipe.
Chhavi says
Awesome recipe – so simple and yet so sumptuous ! Thanks! I just added 1 extra cup of milk in the pot (4 cups of milk plus 1 cup water as suggested) and did Porridge mode on high for 20 minutes. The taste / texture was perfect ! Thank you so much for this recipe !
Archana says
Thank you for the feedback. This is my go to dessert now.
Samir Bhatnagar says
What a fantastic recipe – have made it multiple times with consistently amazing results. I did follow the recommendations of adding the nuts and cardamom at the end. Also, I noticed that I did add milk each time. It does help to ‘mash’ the rice in after cooking. THANK YOU!!
Archana says
So glad you enjoy this recipe! Thank you for the feedback.
Salimeh says
I don’t have ghee at home and was going to make this today. Can I use coconut oil or canola oil instead?
Archana says
Yes! Or butter works too
Lauranne says
I love this recipe, made it using half milk and hlaf coconut milk. The rest all the same. So silky smooth and delicious thank you
Archana says
You are welcome
Deepthi Rao Polsani says
Hi, can I feed this kheer to my baby during annaprasana ceremony.
Archana says
Yes! Its such a yummy recipe and perfect for little ones. You may want to skip the nuts or crush them very finely.
Deepthi Rao Polsani says
Thank you
Umme abdullah says
Made this Kheer today. It was super easy and came out delicious. Thank you for such easy to follow and good recipes
Archana says
Thank you for the feedback
Umme abdullah says
If I am doubling the recipe, should I also double the water? Or 1 cup would be sufficient to prevent the bottom of the pan from burning?
Archana says
1 cup is enough. You can add more later
Amita says
What is the size of insta pot used in the above ? I have a 3 qrt and an new at instapot cooking. Will it work ? TIA
Archana says
Hi Amita! Yes this will work in a 3QT too
Tsippi says
Thanks so much for this great recipe!! I halved the amounts (made 3 servings) and cooked it in my Instant Pot Mini, using unsalted butter instead of ghee and 1% milk. It was perfect. It took about 15 minutes to reach full pressure, then 20 minutes of cooking, then 19 minutes before the pressure button dropped. While still on “keep warm”, I added the spices, a bit more milk, very moist prunes chopped to be the size of raisins, and the almonds, which were very thinly sliced. After about two minutes, I put the pot in the fridge until dinner. Outstanding! I will make this often. BTW, if I had had raisins or thicker almonds, I would have added them before cooking, but the prunes and thin almonds would have disintegrated.
Archana says
Thank you for the lovely and detailed feedback.