The latest recipe in my race to finish my next book, 'The Indian Instant Pot' is Kheer, or Indian rice pudding. I made this recipe 6 times, likely more. I was visiting my parents in Pennsylvania to test this one and they are already exhausted from tasting each batch and then promptly helping to dole it out to freeze for later. My mom is complaining that there is no room left and that I used up all of her containers. I invited her to our home in Chicago to see what happens when you have to recipe test for an entire book! But, YOU will benefit from all the testing with a purely perfect (in my humble opinion) and foolproof recipe below. I've tested it with dairy and with milk alternatives including soy and almond. They are all delicious.
Kheer, Rice Pudding
Pressure Cooker Size: 3 quart or larger
Warm Up: 13 minutes
Cook: 20 minutes
Cool Down: Natural release
TOTAL: 33 minutes + natural release time
Makes: 3 ½ cups
1 tablespoon ghee or vegetable oil, divided *
½ teaspoon ground green cardamom seeds or powder
2 tablespoons golden or green raisins or diced dried fruit, soaked in water
½ cup white basmati or jasmine rice, washed (not soaked)
1/3 cup sugar
3 ½ cups milk (whole, low-fat, skim or dairy alternative) **
2 tablespoons finely chopped slivered almonds or pistachios, for garnish
1. Use 1 teaspoon of oil to coat the inner pot or use a spray oil. This helps prevent the milk from sticking when boiling up the sides during cooking.
2. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE.
3. When the indicator flashes HOT, add 2 teaspoons of ghee.
4. When the ghee is hot, add the cardamom and drained raisins. Stir and cook for 30 seconds.
5. Add the rice and sugar. Stir and cook for 30 seconds.
6. Press CANCEL. Carefully add the milk and stir.
7. Lock the lid into place. Make sure the pressure release valveis set to the sealingposition (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 20 minutes.
8. Once the cooking is complete, release the pressure naturally. If you release the steam manually, the milk will splatter. A natural release also helps to thicken your dish and create the perfect consistency.
9. Once the steam is released, open the lid, and leave the kheer uncovered in the pot to cool for another 15 minutes. This is another step that helps create a slightly thicker consistency. Either serve warm or chill in the fridge first. Dole into small bowls and garnish with the chopped nuts.
* Ghee gives the finished product a warmer hue and a slightly richer taste. With oil, your kheer will be brighter and whiter.
** You can use any type of milk, including almond, soy, or oat.
Try this! If you want to elevate the hue and taste of your kheer, add a pinch or two of saffron along with the cardamom and raisins in Step 4.
Comments will be approved before showing up.
