Indulge in a bowl of creamy and decadent Indian rice pudding, also known as kheer, made with three main ingredients - rice, milk, and sugar. Making it in an
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In North India, it is commonly called chawal ki kheer, while in South India, it is known as paal payasam. This indulgent dessert is an essential part of festive occasions and is made on special occasions. Kheer is also a perfect way to end your Indian meals.
Although making kheer on the stovetop is easy, it can be time-consuming, and it requires constant monitoring to avoid burning the milk. But with an
Why you will love this easy Kheer recipe?
- With an
Instant Pot , kheer can be ready in just 20 minutes (with less than 5 minutes of hands-on time), compared to the traditional stovetop method, which can take up to an hour or more. - The
Instant Pot ensures consistent and even cooking of the kheer without the risk of burning or sticking to the bottom of the pot. - Once you've set the timer, you don't have to worry about stirring or checking on the kheer constantly.
Ingredients
Rice: I use Basmati rice to make this dish. Any Indian variety of white rice works well. You can also make it using Jasmine rice.
Milk: Use whole milk or full-fat milk to get a creamy texture.
Sugar: I use raw sugar; however, regular sugar also can be used. You can also use another sweetener of your choice, like brown sugar or maple syrup.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Put the Instant Pot in saute mode and add ½ cup of water to the inner pot. Heat it for 1-2 minutes. Once it is hot, add full fat milk, rice, and sugar.
Step 2: Mix well and close the lid, put the
Step 3: Once the
Read the tips section above to know how to make sure the milk does not burn.
Expert Tips
Make sure the lid and sealing ring of the
The first step is to set the
The amount of sugar I add gives me a mildly sweet kheer. You can increase the sugar to ¾ cup to make the kheer taste sweeter.
Making it thick or thin is a personal preference. However, the kheer thickens quickly when it is cooling down. I am using 5 cups of milk, and this amount of milk I have used gives me a thick texture. You can add more milk to make it a thinner consistency. You can also adjust the consistency after cooking.
Do not do a quick release of pressure. Wait for the pressure to come down naturally.
You can add one tablespoon of condensed milk after cooking the rice to add more thickness to the kheer. You can also add a few drops of rose water to flavor the kheer.
Recipe FAQs
Kheer can be served either cold or hot. This is a personal preference. We prefer eating it chilled. Make ahead and store it in an airtight container in the refrigerator for a few hours before serving.
Basmati rice is widely used in North India to make it. In Bengal, a special variety of rice called Govindobhog rice is used, which is short-grain, sticky, and very aromatic. Any variety of Indian rice can be used to make this Indian-style rice pudding.
Store any leftovers in an air-tight container in the refrigerator. It can be stored for 2-3 days. Once stored, it tends to thicken. You can add some milk and thin it out before serving.
Yes, it can be frozen. Portion and store in a freezer-safe container. Freeze it for up to three months. Defrost the kheer by placing it in the refrigerator for a few hours. Do not defrost it at room temperature. Add some milk and mix it well before serving.
Traditionally, it is made with whole milk and is not vegan. Although I have not tried making it with dairy-free milk, coconut milk and almond milk should work for this recipe.
When made in an
More Indian desserts (Instant Pot recipes)
If you tried this Instant Pot Kheer Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Instant Pot Kheer
Equipment
Ingredients
- ½ cup Basmati rice
- 5 cups whole milk
- ½ cup water
- ½ cup sugar
- 2 tablespoon nuts (I used cashew nuts and almonds)
- 1 tablespoon raisins
- ½ teaspoon cardamom powder
- ¼ teaspoon saffron
Instructions
- Wash the rice in water 2-3 times. Soak the washed rice for 10-15 minutes.
- Put the Instant Pot in saute mode and add ½ cup water.
- Once it is hot, add milk, rice, and sugar. Stir it well.
- Close the lid and put the Instant Pot in Porridge mode, and let it cook for 20 minutes. Do a natural release of pressure.
- Using a wooden spoon or spatula, mix it well.
- Add chopped nuts, raisins, cardamom powder, and saffron. Mix well.
- Serve warm or chill in the refrigerator and serve cold.
Kayla DiMaggio says
This instant pot kheer is delicious! I had never tried it before but I love all the flavors!
Giangi Townsend says
Another wonderful recipe. I love any kind of rice pudding and love that you prepared it with the instapot. I have all the ingredients and cannot wait to make it. Love all the flavors
Nora says
Yum! Sounds like a lovely, delicious dessert!
Luca says
In Finland we have a very similar dish called riisipuuro, it's one of the foods I love the most about Finland. I will try this in an Instant Pot, it looks very delicious.
Sue says
How wonderful - I love that this can be made in the Instant Pot!
Jean says
I would love to try your version of rice pudding! Looks good,
Emily Flint says
Thanks for the step-by-step photos and the background of this dish! I love learning new things and trying new things.
Shilpa says
Absolutely! No fuss, quick and easy...
Cindy Mom, the Lunch Lady says
I love rice pudding, but adding these warm Indian spices to it, must elevate it to an all new level!
Sam says
This is great! I love how easy it is to make. Super quick!