Rice Pudding / Kheer – Instant Pot Pressure Cooker

Desserts, Pressure Cooker

Prep Time: 5 mins Cook Time: 30 mins Servings: Calories: 256 kcal Source:

Ingredients

4 cups Milk whole

1 cup White Rice preferably small or medium grain, rinsed

3/4 cup Sugar (adjust to taste)

Optional Add-Ins

1/4 cup Roasted Mixed Nuts chopped or sliced (cashews, almonds, walnut, pistachios)

1 tbsp Raisins

1/4 tsp Cardamom or Elaichi powder

1/8 tsp Saffron or Kesar

Directions

Add milk, rice, and sugar to the Instant Pot. Add nuts, raisins, or other fruit, if desired. DO NOT add the spices until the rice has been cooked.

Close the lid with the vent in sealing position.

Set the Instant Pot to PORRIDGE mode for 20 minutes. When the Instant Pot beeps, let the pressure release naturally.

Open the Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled.

If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.

Notes

Sanitize the instant pot thoroughly - the steel insert, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it.

If you don't have already roasted nuts. Add 1 tbsp of ghee, butter, or coconut/almond oil in the instant pot and saute the nuts for about a minute. Then follow the recipe.

When kheer is stored, it gets thicker and creamier. If you prefer, you can thin the consistency by adding more milk.

Variations:

Add cinnamon powder and vanilla essence to get a different flavor.

You can use brown sugar instead of white sugar, based on your preference.

Nutrition

Calories: 256 kcal
Saturated Fat 3.5g
Cholesterol 16mg
Sodium 67mg
Potassium 300mg