Rice pudding

Instant Pot Kheer (Rice pudding)

Rich, simple, and perfect every time.

When life’s too busy to babysit the stove, the Instant Pot steps in like a hero.

#InstantPotMagic #BusyDayMeals #KheerLovers

Ingredients

• 1/2 cup basmati rice

• 1 litre (about 4 cups) whole milk

• 1/2 cup sugar (adjust to taste)

• 1/4 tsp cardamom powder

• 2 tbsp chopped almonds

• 2 tbsp chopped pistachios

• few drops of kewra (optional)

• 2 tbsp ghee ( divided)

Method

1️⃣ Rinse and soak rice:

Rinse the basmati rice and soak for 15–20 minutes.

2️⃣ Saute:

Turn the Instant Pot to Sauté mode. Add 1 tbsp ghee, then rice. Stir for 1–2 minutes until aromatic.

3️⃣ Pressure cook:

Add milk and stir well, scraping the bottom to avoid sticking.

Cancel Sauté mode, close the lid, and set the valve to Sealing.

Pressure cook on Porridge setting or Manual (High Pressure) for 12 minutes.

4️⃣ Natural release:

Let the pressure release naturally for 10 minutes, then carefully open the lid.

5️⃣ Sweeten and flavor:

Add sugar, cardamom, kewra nuts, and grind with hand blender for smooth texture or leave the rice whole if you like that.

Turn on Sauté (Low) and simmer for 5–7 minutes until thick and creamy.

6️⃣ Optional:

Heat 1 tbsp ghee and cook almonds until they change color to golden. Add that to kheer along with pistachios and raisins if you are using. Mix and serve hot.

If you want to serve it cold. Dry roast the almonds.