Rice pudding is a common dessert found in various cultures all over the world. Indians tend to serve kheer during special occasions and make it extra special by adding saffron and nuts. Typically, kheer requires standing over the stovetop and making sure the rice doesn’t stick and the milk doesn’t boil over. Thanks to the Instant Pot, you can serve up this rich and decadent dessert during Diwali without breaking a sweat!
- 2 tablespoons ghee
- 1 cup sugar
- ½ cup uncooked rice
- ¼ cup sliced almonds
- 2 tablespoons raisins
- 2 tablespoons walnuts
- 1 tablespoon ground elaichi (cardamom powder)
- ½ teaspoon saffron (optional)
- 4 cups milk-divided into 3 cups and 1 cup
- Turn on InstantPot to SAUTE mode and wait until the display reads “HOT”
- Add ghee to the pot and allow to melt
- Add rice to the ghee and roast for about 30 seconds to 1 minute
- Add raisins, almonds, walnuts, cardamom powder, saffron to the rice and ghee mix
- Add the sugar
- Add 3 cups of milk
- Stir well to incorporate the ingredients well
- Place lid on pot and lock
- Close vent on lid to prevent steam from escaping
- Press CANCEL to turn off Saute mode
- Press the “PORRIDGE” button which displays 20 minutes
- Manually release steam by opening vent on the lid (BE CAREFUL OF THE HOT STEAM)
- Open the lid
- Add the remaining 1 cup milk or more for a thinner consistency
- If you prefer the rice to be broken/mashed up, you can use a hand blender to break up the rice grains
- Remove the kheer from the Instant Pot to your favorite serving dish and garnish with nuts and extra cardamom powder if desired.
- Serve and enjoy!
Serve hot or cold as a dessert.
You may omit the raisins, walnuts, almonds or cardamon based on personal preference.