Creamy perfectly sweetened 'Rice 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 often made for festivals and celebrations.
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This comforting recipe was developed on one busy evening when I needed a last-minute dessert. I tossed in rice, ghee, sugar, cardamom, and some milk in my Instant Pot, pressed the porridge button, and ran to get the door as the guests arrived for dinner.
An hour later, I realized that the Instant Pot was in the keep warm mode and had depressured. I opened the Instant Pot to see creamy, fluffy rice with the beautiful aroma of saffron and cardamom. I stirred in some more milk and let it sit for a few more hours on warm mode until we were ready to serve the dessert.
We scooped out some warm rice pudding in the bowls. As I put the first spoonful of the pudding in my mouth, it took me back to memory lane. It reminded me of my mom's kheer with cardamom's aroma and the creamy kulfi (milk ice cream) with a hint of nuts and saffron. The dessert was devoured by all and I was left mesmerized by how easy it was to make.
Why You'll Love 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 for any cream
✔️ Great make-ahead dessert
✔️ Authentic taste, creamy and so DELISH!!
Ingredients
- Rice - I love using aromatic basmati rice for this recipe. You can use any starchy white rice
- Ghee - homemade ghee works best
- Milk - I recommend low-fat milk, you can also use whole milk or unsweetened dairy-free milk
- Sugar - Adds perfect sweetness and can be easily adjusted to taste
- Nuts and Saffron - I like to add almonds, cashews, and pistachios. You can add nuts of choice or skip them for a nut-free dessert. Saffron adds a rich aroma and color to the kheer
- Raisins - Add them if you like, make sure to rinse them to remove any impurities
How to Make Instant Pot Rice Kheer
- 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.
Tips for Instant Pot Rice Kheer
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 the 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
- Ensure the stainless steel pot, lid, and sealing ring are clean. You may want to keep a designated sealing ring for sweets and desserts
- The 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 a rich creamier texture, make sure to add it after the pressure cooking cycle is complete
Variations
- Vegan Kheer - Substitute ghee with dairy-free butter and milk with almond milk
- Nut-Free - Allergic to nuts? Skip them or add the ones you can eat as a garnish
- Short on time - skip the sautéing of rice and simply dump all the ingredients and press the porridge button
More EASY Instant Pot Dessert Recipes
Recipe
Instant Pot Rice Pudding
Ingredients
- 1 tablespoon ghee
- ½ cup white rice basmati or short grain amber mor, Rinsed and drained
- 4 to 5 cups low fat milk divided
- 1 cup water
- ½ cup sugar more or less depending on taste
- 1 teaspoon cardamom powder
- 4 tablespoons nuts almonds, and walnuts coarsely chopped or sliced(optional)
- ½ teaspoon saffron optional
- 2 tablespoons raisins optional, rinsed and pat dried
- 1 tablespoon shredded unsweetened coconut optional
- ⅛ teaspoon salt
Instructions
- Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
- Add 3 cups low-fat milk, water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.
- Close Instant Pot lid with the pressure valve to sealing. Press the Porridge button. Allow Natural Pressure Release.
- Open Instant Pot, Mash the rice with the back of a spoon. Add remaining 1 to 2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
- Cook on saute for 2-3 minutes or keep on the warm mode until ready to be served. Serve Warm or Chilled
Video
Notes
- 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 the 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
- Ensure the stainless steel pot, lid, and sealing ring are clean. You may want to keep a designated sealing ring for sweets and desserts
- The 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 a rich creamier texture, make sure to add it after the pressure cooking cycle is complete
- For the 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 the porridge button
- Want to make it less sweet, stir in sugar to taste after the pressure cooking cycle is completed. You can also use your favorite sweetener
InspiresN says
looks delicious!
Archana says
Thank you!
Lathiya says
Looks scrumptious ?
Archana says
Thank you Lathi!
Hans Susser says
Great recipe, nice presentation 🙂
Cheers !
Archana says
Thank you Hans!
Kate says
Turned out great! Used half water half whole milk as suggested in the comments. Also used sona masoori rice because I didn't have basmati and the resulting texture was nice - no need to mash at the end because some of the rice had already broken down.
anyone4curryandotherthings says
Archana, I too went down memory lane - this is close to something my Mom made for a little treat when I was a child.:) 🙂
Archana says
Thank you!! I hope you will try this new easy and healthy dessert!
Bobbie Repasy says
This is lovely and delicious. Smooth, creamy. The cardamom and saffron make it wonderfully different from other rice puddings. Thank you so much for the recipe!
Archana says
You are welcome Bobbie! So glad you enjoyed this recipe. It is one of my all time fav dessert!
Kalbap says
Easy recipe for a quick but tasty dessert. I made it today-and I do have a few suggestions which I will institute when I make this another time-i.e. to add the cardamom, saffron, raisins and chopped nuts in step 5 rather than step 2. So that the raisins and nuts don't get overcooked and smashed. And also adding the cardamom and saffron last helps retain their flavors.
Archana says
Hi Kalyani! So Glad you liked this easy rice pudding. I agree that the nuts can be added in the end, but I usually add powdered nuts as I have some picky boys in the house. But yes for adult taste it might work out better if you add them later.
nalani says
Do you think that it's possible to sub coconut milk? Have milk allergy so would appreciate your recommendations.
Archana says
Yes! That should work great, coconut milk or any other but milk will work. Just remember to add cardamom and saffron to give it a nice aroma.
Sindu says
Hi, this is my 1st recipe in my new IP that i tried today and it turned out so good . Thankyou so much and by the way i will be trying shrimp biriyani tomorrow
Archana says
Hi Sindu, so glad you enjoyed rice pudding in IP. I have helped many friends with a quick start in their IP and this is always my go-to recipe. It is no-fail, quick and so yummy! Let me know how you like Shrimp Biryani. Thank you!
Divya says
Amazing recipe Archana. We loved the pudding! I tried your carrot kheer and butter chicken too. They were great. This is my go to website whenever I want to try something new with my IP. Thank you.
Btw this is my first comment ever on any food blog. I felt I must thank you.
Archana says
Hi Divya! Thank you SO much. I am so happy to hear that you are trying my recipes and enjoying them. And I am SO honored to know that this is your first comment on a food blog. These comments truly make my day!
jery says
I have some green cardamon pods. Can those be used instead of ground; and if so, how many?
Archana says
Hi Jery! Yes green cardamom pods will also work well. You can add 8-10 pods. Let me know how you like this yummy rice pudding.
globetrotterforever says
Hi Archana, which rice did you use? Can we use sona masoori rice?
Archana says
Hi! I use white basmati rice but soon masoori rice will work well too! Let me know how you like it.
globetrotterforever says
Hi Archana, the kheer turned out scrumptious! My husband asked if I put condensed milk because of the texture. He was amazed that it tasted so good with simple ingredients. I used Basmati rice as it was my Udyapan and I didn't want to take a chance with sona masoori.Thanks for the recipe!
Archana says
Awesome!! so happy to hear that you enjoyed this. This seriously is my FAV kheer recipe. So creamy and delicious without any cream and all handsfree 🙂 Thank you for your feedback, makes me so happy!!
Elyse says
Gorgeous flavour. But I have made this twice and still way too much liquid. Even before adding the extra, which obviously is not necessary. What am I doing wrong?
Archana says
Hi Elyse! I am glad you are enjoying the flavor. Lets figure out why its too liquids for you. What kind of rice are you using? I use white Basmati rice with 3 cups of 2% milk. Then after I open I add more milk to bring to thinner consistency. Do you cook it with 3 cups of milk?
Neetu Katiyar says
how can i scale it up for 30 people ?
Archana says
Hi Neetu, I assume you have a 6-qt Instant Pot.? I would start with 3X the ingredients. The IP insert should not be more than 3/4th full. Cook time will still be the SAME. This is also a great make ahead recipe so you can make it a day ahead and also make 2 batches if needed. Also the pudding does thicken up and you will have to add more milk just before serving. Once you have your first batch ready you will also have a good idea on the portion.
Neetu Katiyar says
Thanks. Yes i have a 6 qt one.
Archana says
Hi Neetu, ok so I would do it 3X and then see if you need more!
Aval says
Do u soak the rice before adding it in step 1? I made the carrot halwa n it was delicious.
Archana says
Hi Aval, so glad you enjoyed the carrot halwa. I do not soak rice before adding it to the pudding. Literally a dump recipe that comes out so creamy and delicious
Aval says
Thanks Archana. Will try this over the weekend. That sounds super easy:)
Archana says
I can’t wait to hear how you like it ?
sreddy922 says
Hi Archana, Do you think I can substitute Jaggery in place of Sugar. Is milk going to separate if you add all the ingredients with jaggery?Mom traditionally makes with Jaggery and I love that flavor.
Archana says
Hey! Yes you can absolutely add jagger in place of sugar. Just put jagger in the end and do not mix after adding jaggery, so it will not stick. Let me know, I have eaten kheer with jaggery and it does have much more deep flavors.
Ivan says
I have electric pressure cooker of farberware and crockpot but it doesn’t have the porridge option.. what option I should use..? Soup/ stew or dessert will work??
Archana says
Cook it on low pressure mode for 20 mins
sreddy922 says
thank you! I will let you know how it turns out. Love all your recipes especially the instant pot recipes. Easy and delicious!
Archana says
Thank you!
Swapna Krishnan says
I just made this. This was delicious! Thanks so much!
Archana says
Awesome Swapna!! thank you for letting me know!
Savitha says
Can I use whole milk instead of low fat?
Archana says
Yes you can. Add 1/2 water 1/2 whole milk while cooking so it does not stick to the pan. After it’s done cooking the remaining milk can be all Whole milk
Mistry says
This is the first thing I made in my instant pot and it turned out great thanks!
Archana says
Congrats on your new Instant Pot! So glad you enjoyed this! Please try out more of my easy and delicious instant pot recipes!
Sejal says
I have a questio : When I make kheer on stove top, I had to add sugar last, otherwise rice won't cook. In IP, will the rice cook if I add sugar along with rice and milk? Also, I prefer mushier rice in kheer. Does the porridge setting cooks rice mushier or I increase the time?
Archana says
Hi Sejal, Porridge mode makes perfect rice kheer. Do you have short grain white rice like surti kolam or ambe mor ? It comes out delicious and soft cooked.