Instant Pot Kheer | How to Make Indian Rice Pudding | Indian Sweet Recipe | #mycookingjourney2021

Heat up some ghee in the Instant Pot in sauté mode.

Sauté pistachios, lightly peeled cashews, and coconut flakes in the ghee until aromatic.

Set the sautéed nuts aside and wipe the pot if necessary.

Add more ghee to the pot and then add the rice.

Sauté the rice for about 5 to 6 minutes until shiny and the sides are translucent.

Add 10 parts milk and 2 parts water to the rice (1 part rice).

Close the Instant Pot, ensure it's in sealing mode, cancel the sauté mode, and set it to porridge mode for 20 minutes.

Let the pressure release naturally after cooking.

Once pressure is released, check the kheer; it should be smooth and the rice cooked.

Add your preferred sweetener to taste, adjusting for sweetness.

If the consistency is too thin, let it thicken up a bit more.

For creaminess, add heavy cream or milk.

Add ground cardamom for fragrance.

Be careful not to scrape the bottom of the pot while stirring.

Add saffron and half of the sautéed nuts and coconut flakes to the kheer and mix well.

Serve in bowls, topping with the remaining sautéed nuts and coconut flakes.

Equipment Needed

Dietary

Allergens