All the classic flavor of Kheer without the fuss. This restaurant-inspired recipe has been rigorously tested and perfected until I can confidently call it the BEST Instant Pot Kheer. Incredibly quick and easy to make, this Kheer recipe is a sure crowd-pleaser.
Throw in some milk, rice, and sugar,INSTANT POT KHEER hit that “porridge” setting.
ried it. Decent. Tastes like rice pudding, not kheer. Admittedly, you can’t go wrong with milk, rice, and sugar, but kheer is on another level.
There are two kheers I’ve tasted that I recall as outstanding. One – uncle Mir’s kheer that we used to have every Eid. And two – the kheer from my wedding and my sister’s, brother’s, etc…a most revered kheer that we often look forward to more than the wedding itself.
After a couple generic kheer trials, I knew it was missing that something. And my night wakings would continue unless my kheer tasted more like https://www.teaforturmeric.com/instant-pot-kheer/ and less like Asian Buffet kheer.
On a whim, I called my wedding caterers, Kababesh Grill, to see if I could get some clarity. The owner answered and not only generously shared the recipe but gave me duas and well wishes as good uncles
WHAT IS INSTANT POT KHEER?
Instant pot Kheer, also called chawal ki kheer, is a South Asian style rice pudding made with milk, sugar, and rice. Traditionally, the milk and rice is reduced down for hours which results in a beautiful taste and texture.
TIPS TO MAKE KHEER IN THE INSTANT POT
- To get the proper texture: It’s important to grind the rice prior to cooking. Don’t worry if the rice is not completely homogenous after being ground. After cooking, make sure you use your wooden spoon to mash the rice against the sides of the Instant Pot.
- If you prefer, you can use cardamom powder instead of whole cardamom. If so, add the cardamom powder at the end with the sugar and condensed milk.
- To double (or halve) the recipe, simply double (or halve) the ingredients, but pressure cook for the same amount of time.Half & Half is half milk, half cream. So if you don’t have it or can’t find it, you can replace it with one cup heavy whipping cream and one cup whole milk. You can also try using a blend of half and half and heavy whipping cream. Feel free to play around with these ratios and make it richer to your liking.
INSTANT POT KHEER
Equipment
- 1 Spics grinder or food processor
Ingredients
- 1 tbsp basmati rice
- 3 cup whole milk
- 2 cup (1 pint) half and half (see Note 1), or sub 1 part milk + 1 part heavy whipping cream
- 10 green cardamom pods (see Note 2)
- 2 tbsp pure cane sugar, or more to taste
- 3 tbsp condensed milk, or more to taste – may sub more sugar
- ½ cup kewra essence or rose water, depending on strength (optional)
- 3 tbsp finely chopped or slivered nuts such as almonds, pistachios, etc., (optional)
Instructions
- Select the Sauté (More) setting on the Instant Pot. Meanwhile, in a spice grinder or food processor, pulse to grind the rice about 10-12 times, or until the consistency resembles steel cut oats. Shake the spice grinder in between to help distribute the rice. Be careful not to pulse too much as you don’t want a powder.
- Once the Instant Pot turns to Hot, add milk, half and half, and cardamom pods. Bring to a simmer, stirring more often as time goes on to ensure it doesn’t stick to the bottom (~8-10 min). Add the rice and stir to mix.
- Cancel Sauté, close the lid, and set the Pressure Release Valve to Sealing. Select the Porridge setting, with a timer set for 20 minutes on High Pressure. When the timer is up, allow the pressure to naturally release (~20 minutes).
- Remove the lid, press Cancel to turn off the Instant Pot. Select the Sauté (More) setting. Stir in the sugar and condensed milk. Sauté, stirring constantly until the mixture reduces down slightly, depending on how runny you prefer the kheer (see Note 3). Use a wooden spoon to mash the rice against the sides to further crush the rice as much as possible.
- Cancel Sauté to turn off the Instant Pot and continue to stir, using your spoon to mash the rice against the sides. Add kewra water and stir. Remove from the Instant Pot and onto your serving platter. Garnish with nuts, if using. Serve hot or chilled in the refrigerator.
