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Rice Kheer (Indian Rice Pudding)
Kheer or Rice Kheer is a classic Indian rice pudding made with rice, milk, sugar, condensed milk and nuts and flavored with saffron and cardamom. This delicious, aromatic creamy pudding is a popular Indian dessert often made during festivals and special occasions. It is easy to make in the Instant Pot and stovetop and can be served either warm or chilled.
Equipment
Ingredients
- ½ cup rice 100 grams, I used basmati rice
- 2 teaspoons ghee
- ½ cup water
- 5 cups whole milk
- ¼ cup sugar
- ½ teaspoon cardamom powder
- Pinch saffron optional
- 2 tablespoons raisins
- ¼ cup nuts coarsely chopped (I used cashews, pistachios and almonds)
- ¼ cup condensed milk or substitute with sugar
- 4 cardamoms pods seeds removed and coarsely crushed
- 1 teaspoon rose water optional
For Garnish (optional)
- dried rose petals as required
- sliced almonds, pistachios and cashews as required
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Instructions
Prep work:
- Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in enough water for 20-30 minutes. Drain the rice using a colander and keep it aside.
- Chop the nuts and keep them ready, too!
How to Make Kheer
- Heat a heavy-bottom pan on medium heat and add two teaspoons of ghee, followed by the soaked and drained rice. Roast the rice for 1 to 2 minutes, stirring constantly until fragrant.
- Add water and bring it to a simmer. Then add the milk and mix well.
- Bring the milk to a boil on medium heat (takes about 10-12 minutes). Stir intermittently so the milk doesn’t stick to the bottom of the pan.
- Add one tablespoon of the boiled milk from the pan to a small bowl with saffron strands. Mix well. Keep aside.
- Cook the kheer for 25-30 minutes on medium low heat, stirring every 2-3 minutes. Scrape the milk solids from the sides of the pan and add them to the kheer. This will add creaminess to the milk.
- Check if the rice grains are cooked by mashing a few grains with a spoon. They should mash easily. Otherwise, cook more until the rice is soft and completely cooked.
- Then add sugar, cardamom powder, nuts, and the prepared saffron milk. Mix well.
- Cook the kheer for 5 more minutes or until the sugar has dissolved completely.
- Stir in the condensed milk and freshly crushed cardamom powder. Mix well. Turn off the heat. Stir in rose water (if using).
- Delicious, rich, creamy, and thick Kheer is ready! Kheer will thicken as it cools. Garnish with more nuts and dried rose petals. Serve kheer warm or let it chill in the refrigerator for a few hours before serving.
Instant Pot Rice Kheer
- Clean and sanitize the Instant Pot and all its parts thoroughly before making kheer.
- Start the Instant Pot on saute mode. Add two teaspoons of ghee and allow it to melt. Add the rice and saute for about 1 minute or until fragrant.
- Stir in the chopped nuts and raisins and saute with rice for another 30-45 seconds.
- Add water, mix well and bring it to a simmer.
- Press cancel and add milk, sugar, cardamom powder, and saffron. Since the pot is hot, adding milk will create steam, so be careful and add milk slowly. Mix well. Ensure nothing is stuck to the bottom of the pot.
- Close the lid with the vent closed to seal. Set instant pot to Porridge mode for 20 minutes on high. When the Instant pot beeps, let the pressure to release naturally.
- Once the pin drops, open the lid and mix well. Stir in the condensed milk and freshly crushed cardamom powder. Mix well.
- Creamy Rice Kheer is ready! If you prefer a thick kheer consistency, start the Instant Pot on saute mode and cook for 5 minutes, stirring intermittently until the desired consistency is reached. For thinner consistency, add more milk.
- Garnish with more nuts and dried rose petals. Serve kheer warm or let it chill in the refrigerator for a few hours before serving.
Video
Notes
Use Full-Fat Milk: For the creamiest texture, always use full-fat milk. I also add a bit of condensed milk for extra richness.
Sweeten the kheer: I highly recommend making rice kheer with condensed milk and sugar. This combination makes the best kheer, with a creamy texture and caramel flavor. You can also make it with only sugar or condensed milk. Adjust the amount based on taste preference. Alternatively, you can use jaggery or brown sugar, but add it after cooking to prevent milk from curdling.
Prevent the "Burn" warning in the Instant Pot: Use ghee to saute rice, heat water before adding milk and deglaze the pot well by scraping off any bits of rice stuck to the bottom. This will prevent the milk from burning or scorching.
Natural pressure release: For Instant Pot, always allow natural release; I don’t recommend manual release, as the milk will froth and come out through the vents, making it really messy.
Stir Frequently: On the stovetop, stir the kheer often while it’s cooking to prevent the milk from sticking to the bottom of the pan and to keep the rice from clumping. In the Instant Pot, after opening the lid, stir well to break down the rice, making the kheer creamier and smoother.
Kheer thickens as it cools: Leave it slightly thinner or add more milk before serving to adjust consistency.
Kheer color: I used saffron in this recipe, which gives the kheer a nice golden color. The color of the kheer will vary depending on the quality of the saffron and whether you add it or skip it.
Nutrition
Calories: 321kcal | Carbohydrates: 44g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 98mg | Potassium: 464mg | Fiber: 2g | Sugar: 25g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 1mg
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