Creamy perfectly sweetened ‘Kheer’ is an Indian rice pudding 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.
Tips
Although the rice kheer recipe is super easy, here are some tips to keep in mind so the kheer does not curdle when pressure cooking:
- Rinse the rice and then drain all the water out. If using raisins, make sure to rinse and pat dry. Basically we want to remove any dirt or impurities from ingredients so the milk does not curdle
- Use relatively fresh milk. Stale milk has higher chances of curdling when heated at high temps
- Use low fat milk! Whole milk is high in protein and the proteins can separate with high heat of pressure cooking making it look like the milk has curdled.
- Add some water while pressure cooking, this will prevent the milk from browning or burning at the bottom of the pot
- Do not quick release. Milk will splutter all over causing a mess. You want the Instant Pot to naturally release which gradually lowers the temperature of the milk inside
- Make sure the stainless steel pot, the lid and sealing ring are clean. You may want to keep designated sealing ring for sweets and desserts
- Kheer will continue to thicken as it cools down. If making ahead of time, add more milk and then reheat before serving
- If you like to add cream or full fat milk for rich creamier texture, make sure to add it after the pressure cooking cycle is complete
Process
So lets breakdown the steps of making rice kheer in the Instant Pot:
- Sauté rice in ghee
- Add sugar, milk, water, nuts, saffron, coconut & sugar
- Give a quick stir and cook on porridge mode for 20 mins with NPR
- Open the Instant Pot and add more milk to bring the kheer to a consistency you like!
Add more milk to the kheer and bring it to the consistency you like. Especially when making ahead, you will notice that the kheer gets thick over time.
Here are few reason why I LOVE to make Instant Pot Kheer?
- EASY and handsfree recipe
- Kheer is healthier as the starch from the rice makes the kheer very creamy, so there is no need of any cream
- Great make ahead dessert recipe
- Authentic taste, creamy and so DELISH!!
Variations
- For non-dairy version, substitute ghee with vegan butter and milk with almond milk
- Allergic to nuts, simply skip them or add the ones you can eat as a garnish
- When short on time, skip the sautéing of rice and simply dump all the ingredients and press porridge button
Dis you enjoy this EASY Instant Pot Rice Pudding? Here are more recipes to try:
Instant Pot Rice Pudding
Ingredients
- 1 tablespoon ghee
- ½ cup white rice basmati or short grain amber mor, Rinsed and drained
- 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, rinsed and pat dried
- 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
Notes
Tips
- Rinse the rice and then drain all the water out. If using raisins, make sure to rinse and pat dry. Basically we want to remove any dirt or impurities from ingredients so the milk does not curdle
- Use relatively fresh milk. Stale milk has higher chances of curdling when heated at high temps
- Use low fat milk! Whole milk is high in protein and the proteins can separate with high heat of pressure cooking making it look like the milk has curdled.
- Add some water while pressure cooking, this will prevent the milk from browning or burning at the bottom of the pot
- Do not quick release. Milk will splutter all over causing a mess. You want the Instant Pot to naturally release which gradually lowers the temperature of the milk inside
- Make sure the stainless steel pot, the lid and sealing ring are clean. You may want to keep designated sealing ring for sweets and desserts
- Kheer will continue to thicken as it cools down. If making ahead of time, add more milk and then reheat before serving
- If you like to add cream or full fat milk for rich creamier texture, make sure to add it after the pressure cooking cycle is complete
Variations
- For non-dairy version, substitute ghee with vegan butter and milk with almond milk
- Allergic to nuts, simply skip them or add the ones you can eat as a garnish
- When short on time, skip the sautéing of rice and simply dump all the ingredients and press porridge button
- Want to make it less sweet, stir in sugar to taste after the pressure cooking cycle competed. You can also use your favorite sweetener
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.
Shweta says
My husband loves indian desserts and I always found them so tedious to make. This recipe has changed my life!! I have been making it for every festival and special occasions for last 2 years! It’s so easy to make and the kheer comes out amazing- The husband loves it!
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
JKK says
Archana, just got the instant pot after trying many of your recipes. This was my first food in it. Turned out really well. Quick question: if I use full fat milk, how much water to milk ratio should I use so it doesn’t burnt while cooking?
PS – love ALL your recipes. Never cooked anything that didn’t turn out perfect! Thank you for sharing your love of cooking!
Archana says
Thank you for your kind words. I would use half milk and half water.
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.
SLakh says
Just made this and it melts in your mouth! Thanks for another great one!
stephanie g. says
Hi Archana,
Do you need to wash the rice?
Thanks.
Stephanie G.
Toronto, Canada
Archana says
Yes you can ask the rice