Instant pot rice kheer / Indian rice pudding in Instant pot

Rice kheer / rice pudding (arisi payasam in Tamil) was the very first recipe I tried in my instant pot for Thursday Guru pooja prasad. Rice kheer is a creamy Indian dessert recipe that is prepared for festivals and special occasions at home. The ease of this recipe has made me prepare this dish almost every week Thursday or Friday poojai. All we have to do is to just add in roasted basmati rice, water, milk, sugar, cardamom powder and few saffron threads. Cook in pressure cooker mode in instant pot for just 12 minutes and your creamy rice kheer is done ! It tastes more like restaurant style rice kheer.

Before making this rice kheer in instant pot, I referred so many recipes for perfect measurement, procedure and cooking time. Most of the recipes called for cooking rice in milk (in porridge mode or pressure cook mode) and then add sugar or condensed milk, flavoring ingredients like cardamom, saffron, nuts etc.  But I wanted a recipe like one pot one shot just like my pressure cooker semiya payasam.

When I was discussing about this with my friend Shalini, she suggested me to try this method. She has been doing making rice kheer in instant pot for the potluck, get togethers and weekend party following this procedure. Its a hassle free and easiest method to make this yummy Indian dessert even in the last minute. You can serve 10 people easily with just 1 cup of rice.

In Instant pot rice kheer, most of the people complain about curdling of milk or rice sticking to the bottom of instant pot or kheer getting burnt in the bottom. Don’t worry, this method doesn’t disappoint you in any way. Addition of water is the key here. You will get a rich, super creamy, thick and yummy rice kheer all the time.

I have used basmati rice, sugar and milk in this recipe. You can use raw rice, condensed milk or soy milk, Almond milk, coconut milk( for Vegan options) instead. You can also use evaporated milk.

Friends, do try this easy and creamy rice kheer in instant pot. You will love it and make it more often like me. Lets see how to make Indian rice pudding / rice kheer in instant pot with step by step pictures.

Instant pot rice kheer / rice pudding in Instant pot

Rice kheer / Rice pudding - Rich and creamy Indian dessert recipe using Instant pot

 

Cuisine: Indian

Category: Sweet

Serves: 6

Prep time: 5 Minutes

Cook time: 25 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup =250ml Basmati rice - 1/2 cup Sugar - 3/4 cup Water - 1 cup Milk - 4 to 5 cups Cardamom powder - 1/2 tsp Saffron – 3 pinches Cashew nuts - 10 Ghee - 2 tbsp

HOW TO MAKE RICE KHEER IN INSTANT POT

1. Grind basmati rice coarsely. Wash and set aside.
2. Switch on Instant pot. Press SAUTE mode. Add 1 tbsp ghee.
3. Roast cashews till golden and remove in a plate.
4. Add the rice and roast for a minute. Firstly add water, mix well.
5. Then add milk, sugar, cardamom powder, saffron threads. Mix well.
6. Press CANCEL. Press PRESSURE COOK and set the time to 12 minutes in normal pressure.
7. Make sure pressure valve is in SEALING position. Let the pressure release NATURALLY (NPR). Open the cooker and mash the rice well.
8. Add more milk and sugar if needed.
9. Add roasted cashews. Mix well and serve hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Take basmati rice and grind coarsely using pulse button in mixie. Wash it well and set aside. Wash the instant pot vessel and the inner ring portion of the lid thoroughly. Dry it completely. This helps to prevent curdling of kheer. Switch on the instant pot and press SAUTE button. Heat 1 tbsp ghee in the instant pot base vessel. Add cashew nuts and roast it till golden in color. Remove in a plate.  Add washed rice and roast for a minute. Add water (DO NOT SKIP WATER) and mix well. Add boiled milk (at roon temperature), sugar, cardamom powder and saffron threads. Mix well to scrape the rice sticking to the bottom of the vessel. Now press CANCEL button and press PRESSURE COOK button. Set the timer to 12 minutes in NORMAL pressure. Close the instant pot lid and keep the pressure valve in SEALING position. After 12 minutes, instant pot goes to warm mode and pressure releases. Let the pressure release naturally (NPR). Open the lid after the pressure button drops down. Mix well. Do not release the pressure forcefully. Milk will be splashed everywhere and make a mess. I removed it after 40 minutes. Kheer would be well cooked and looks thick. Mix well and check for taste and consistency. Add more milk and sugar if needed. I used 1/2 cup more milk. So totally I used 4.5 cups milk. Lastly add roasted cashewnuts. Mix well and serve hot. Enjoy !

Note

Wash the instant pot vessel, lid and dry it properly before cooking . It helps to avoid curdling of kheer. Do not skip water. It helps to avoid the kheer burning in the bottom. Make sure your scrape the bottom of vessel to avoid the rice sticking to the vessel and getting burnt. You can also use PORRIDGE Mode in instant pot but it takes longer time to cook. You can make the kheer thick or thin as per your wish. For variations, you can use condensed milk instead of sugar. Do not use JAGGERY. Kheer will curdle. If you want to use jaggery, make a thin syrup. Add it only after cooking the rice in milk and water. You can also make vermicelli kheer in the same way. You can set the cooking time even lesser as it cooks quickly. Do not try to quick release because hot milk spills from the vent.

Try this easy, yummy rice kheer in instant pot. You will love it !
 

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