In North Indian cuisine, rice kheer is one of the most popular kheer variations, alongside seviyan kheer (vermicelli pudding), paneer kheer, and sabudana kheer (tapioca pudding). I’ve made this kheer in my electric pressure cooker, the Instant Pot DUO60 6 QT, and it tastes just like restaurant-style rice kheer. This Instant Pot Kheer recipe is incredibly easy—just add all the ingredients and set it to porridge mode. In just 30 minutes, you’ll have kheer without the need for stirring or constant attention, unlike the traditional stovetop version. The porridge setting maintains a consistent and even temperature. This ensures the kheer cooks creamy and smooth, without requiring constant stirring.
What is Kheer?
Kheer is the North Indian version of rice pudding traditionally made by cooking rice with full-fat milk and sugar until it is reduced to half the original quantity. It is then flavored with cardamom or saffron along with nuts like cashews, raisins, almonds, and pistachios. Kheer is a versatile Indian dessert that can be cooked with various grains such as rice, millets, broken wheat, tapioca, semolina, or lentils. In South India, Kheer is also known as Payasam, wherein most households replace sugar with Jaggery. Rice kheer (chawal ki kheer) is often enjoyed during festive occasions and celebrations like weddings or temple events. It’s also a great choice for kitty parties, potluck dinners, and other gatherings during festivals or social get-togethers.
The trick to avoid milk from burning?
Since I bought the Instant Pot, I have been making rice ki kheer for potlucks or get-togethers. Everyone in our family & friends circle loves it. Making kheer in an Instant pot is very easy, but sometimes milk gets burnt at the bottom of the pot, but it never influences the burnt smell in the kheer. However, cleaning the pot was a hell of a task. Then, I had some bloggers suggesting this trick. The trick is to Press ‘SAUTE’ and add ¼ cup of water to the pot. Once the water begins to steam or boil, pour the milk into the pot. This prevents the milk from scorching the bottom of the pot. Then, you can add the other ingredients.
Ingredients
Rice: I used uncooked long-grain fragrant basmati rice. You may also use medium-grain white rice like sona masuri. Milk: Using full-fat whole dairy milk makes kheer wonderfully rich and creamy. If you prefer a lighter version, you can use 1% or 2% milk, though the kheer will be less creamy. For a vegan option, almond milk or cashew milk works well, but keep in mind that the flavor and texture might differ from the traditional version. Sugar: I have used refined sugar in this recipe. Cardamom powder: I have used freshly ground cardamom from 3 whole green cardamom pods. Saffron: use a pinch of saffron strands soaked in 1 tablespoon of warm milk. Mixed nuts: I used almonds and pistachios, either roughly chopped or thinly sliced. You can also use roasted cashews and raisins.
How to Make Rice Kheer/Pudding in Instant Pot
Firstly, sanitize the Instant Pot parts well before making the sweet dish. Press the SAUTE (normal) setting and add 1⁄4 cup of water to the Instant Pot. Once the water begins to steam or boil, pour the milk into the pot. *Do not skip this step, as this prevents the milk from scorching (burning) the bottom of the pot. Then, add rinsed and drained basmati rice to the instant pot. Stir well. Close the lid with valve position to ‘Sealing.’ Press the ‘Porridge’ button for 20 minutes on High pressure. Once the pot beeps, allow Natural Pressure Release. Then open the lid and, using the back of your ladle or potato masher, mash the rice a bit, making the pudding naturally creamy. This step is optional. Press ‘SAUTE’ again, and then add sugar, almonds, pistachios, cardamom powder, and saffron milk. Stir everything together. Lastly, boil it for another 2-3 minutes or until the kheer thickens. Stir continuously. Rice Kheer recipe is ready. Let it cool. It will thicken as it stands. Serve hot or chilled.
Stovetop Pressure Cooker Method
If you’re preparing a large quantity of rice kheer, it’s best to use a larger pressure cooker to prevent milk from spilling over during cooking. Follow the exact same recipe as Instant Pot. Pressure cook the kheer on a medium flame for three to four whistles.
Make Ahead & Storage
Make-ahead: You can make this up to 1 day in advance and store it in the refrigerator. Serve chilled or warm. Add more milk to thin the pudding if desired. Fridge: Milk-based desserts don’t last long, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Freezer: Kheer can be frozen for up to 2 months. Freeze it in freezer-safe ziplock bags or containers. Thaw overnight in the fridge. However, the texture will vary slightly. Reheat: Reheat Kheer in the microwave oven or on the stovetop pot till warm before consuming it.
Variations
Sweetener: You can substitute refined white sugar with jaggery, brown sugar, or coconut sugar for a different flavor profile in your rice kheer. Cardamom: If you don’t have ground cardamom, replace it with either 1 teaspoon of pure vanilla extract or ¾ teaspoon of ground cinnamon. Condensed Milk: To make the kheer richer, you can add ½ cup of condensed milk after the pressure cooking and adjust the sugar quantity accordingly. Evaporated Milk: To make kheer creamier, you may add ¼ cup of evaporated milk to the kheer after the pressure cooking. Vegan: use plant-based milk like almond milk, coconut milk, or cashew milk if you are looking for a vegan alternative.
More Instant Pot Dessert Recipes
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