How To Make Deliciously Creamy Kheer Recipe | Instant Pot Rice Pudding

Roughly chop the dried fruits and dried nuts, using only half of the total quantity for cooking and reserving the rest for garnishing.

Wash the rice once to preserve the starch for thickness.

Plug in the Instant Pot and set it to sauté mode on normal.

Add 1 tablespoon of ghee and the roughly chopped nuts to the pot, cooking for 2 to 3 minutes until golden brown and aromatic.

Add the rice to the pot and cook for another 1 to 2 minutes.

Pour in 4 cups of whole milk and mix well to prevent sticking.

Hit the cancel button, lock the lid in place, and ensure the knob is set to sealing.

Press the porridge button and set it for 20 minutes.

Once the timer goes off, allow the pressure to release naturally until it reads L015, then click cancel and unplug the Instant Pot.

Check that there is no pressure, indicated by the silver knob being down, then mix the kheer to fluff the rice.

Add cardamom powder, saffron, and 1 can of condensed milk, mixing well.

Taste the kheer and adjust cardamom powder if needed, optionally adding vanilla extract.

Garnish with the reserved dried fruits and nuts before serving.

Equipment Needed

Allergens