Kheer
Servings
1
Prep Time
5 minutes
Cooking Time
30 minutes
INGREDIENTS
- 1/4 cup rice
TIP: I personally think it’s better to use short grain rice but since I did not have them at home, I used long grain rice and used the back of a spoon to mash them when my kheer was cooked in the instant pot - 3 cups of milk- I used 2 percent fat milk. Feel free to use full fat
- 1/2 cup white granulated sugar. Please do not substitute with brown sugar. It alters the taste
- 1 tsp of cardamom masala or just crush a few elaichis
- 1/4 cup of water
- Slivered almonds, pistachios or nuts of your choice. You can even add raisins but I opted not to add them as it changes the color of the kheer
- Pinch of saffron (optional)
On India’s 73rd Independence Day, this is my humble attempt at rice pudding/Kheer made in Instant Pot.
- Turn the instant pot on to saute mode and add water
- Once the water begins to steam, add milk and sugar
- Mix well, add rice, and cook on high pressure for 20 minutes and let the pressure release naturally
- When you open the lid, the kheer’s consistency will need to be adjusted if you don’t like it runny (now is the time to mash your rice if you used long grain rice). You can do this by turning on the saute mode but do not walk away from it or it will burn
- Once done add cardamom powder, almonds, pistachios and saffron and transfer in a bowl. It will continue to thicken over time
- Enjoy it hot or cold!
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