Instant Pot Kheer Recipe – Cardamom Saffron Rice Pudding

Last Updated on 2 months by Neha Deshmukh

Instant Pot Kheer Recipe – Cardamom Saffron Rice Pudding

Introduction

Oh, Kheer! Is there anything more comforting? This creamy, dreamy rice pudding is a staple in Indian households, and honestly, it just feels like home. I remember my grandmother making this for every special occasion, the aroma of cardamom and saffron filling the entire house. Now, with the Instant Pot, making this classic dessert is unbelievably easy – and quick! This recipe brings all those nostalgic flavors to your table with minimal effort. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Kheer is a game-changer. It’s incredibly simple, requiring just one pot (yay for fewer dishes!). The Instant Pot does all the work, gently simmering the rice to perfection and infusing it with those beautiful flavors. Plus, it’s customizable – you can adjust the sweetness and spice levels to your liking. It’s perfect for a weeknight dessert or a festive celebration.

Ingredients

Here’s what you’ll need to make this delicious Kheer:

• 1 tablespoon ghee
• ½ cup white rice (basmati or short grain) – about 100g
• 4 to 5 cups low-fat milk – 950ml – 1.2L
• 1 cup water – 240ml
• ½ – ¾ cup sugar – 100g – 150g (adjust to taste)
• 1 teaspoon cardamom powder – 5ml
• 4 tablespoons nuts (almonds, walnuts) – roughly chopped, about 30g
• ¼ teaspoon saffron – a pinch, about 10-15 strands
• 2 tablespoons raisins – about 20g
• 1 tablespoon shredded unsweetened coconut – 8g
• ¼ teaspoon salt – 1.5ml

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Kheer:

• Rice: I prefer using either basmati or short-grain rice. Basmati gives a lovely fragrance, while short-grain rice results in a creamier texture. Don’t rinse the rice – the starch helps create that lovely thickness.
• Ghee: Ghee (clarified butter) adds a wonderful richness and nutty flavor. It’s traditional in Indian cooking, but you can substitute with vegetable oil if needed, though the flavor won’t be quite the same.
• Cardamom: Freshly ground cardamom is always best! The aroma is incredible. If you’re using pre-ground, make sure it’s relatively fresh.
• Saffron: Saffron is the star! It adds a beautiful color and a subtle, floral flavor. A little goes a long way, so don’t overdo it. Look for good quality saffron – the color should be a deep crimson.
• Milk Fat Content: I use low-fat milk to keep things a little lighter, but feel free to use full-fat milk for an extra decadent Kheer. It will be richer and creamier!

Step-By-Step Instructions

Alright, let’s make some Kheer!

1. Turn your Instant Pot to the ‘Sauté’ mode. Add the ghee and let it melt. Then, add the rice and sauté for about 30 seconds. This lightly toasts the rice and adds another layer of flavor.
2. Now, pour in the milk and water. Add the sugar, cardamom powder, chopped nuts, saffron, raisins, coconut, and salt. Give everything a good stir to combine.
3. Close the Instant Pot lid, making sure the pressure valve is set to ‘Sealing’. Press the ‘Porridge’ button. This is the perfect setting for Kheer!
4. Once the cooking cycle is complete, let the pressure release naturally (this takes about 15-20 minutes). Don’t rush it!
5. Open the Instant Pot. The Kheer will likely look a little loose. Gently mash the rice with the back of a spoon. Add 1 to 2 cups of additional milk (adjust to your desired consistency). If you like it sweeter, add a little more sugar.
6. Turn the Instant Pot back to ‘Sauté’ mode and cook for 2-3 minutes, stirring constantly, or keep it on the ‘Warm’ setting until you’re ready to serve. This helps thicken it up beautifully.

Expert Tips

• Stirring is key: While the Instant Pot does most of the work, stirring occasionally during the sautéing stage prevents sticking.
• Adjust sweetness: Taste as you go and adjust the sugar to your preference.
• Don’t skip the natural pressure release: This is crucial for a creamy texture.

Variations

Kheer is so versatile! Here are a few ways to customize it:

• Vegan Kheer: Substitute the dairy milk with almond milk or coconut milk. Use a plant-based ghee alternative.
• Sugar-Free Kheer: Use a sugar substitute like stevia or erythritol.
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of ginger for a warmer flavor. My friend loves adding a hint of rose water!
• Festival Adaptations: For Diwali, I like to add a few drops of rose water and garnish with silver leaf (vark). During Holi, a sprinkle of pistachios adds a festive touch.

Serving Suggestions

Kheer is delicious served warm or chilled. I love to garnish it with a few extra chopped nuts and a sprinkle of saffron. It’s wonderful on its own, but also pairs beautifully with a side of fruit or a light Indian meal.

Storage Instructions

Leftover Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it chills, so just add a splash of milk when reheating.

FAQs

• What type of rice is best for Kheer? Basmati or short-grain rice are both excellent choices. Basmati offers fragrance, while short-grain creates a creamier texture.
• Can I make Kheer without an Instant Pot? Absolutely! You can make Kheer on the stovetop. It will take longer (about 45-60 minutes), and you’ll need to stir it frequently to prevent sticking.
• How do I prevent Kheer from sticking to the bottom of the Instant Pot? Sautéing the rice in ghee initially helps create a barrier. Stirring occasionally during the cooking process also prevents sticking.
• What is the significance of saffron in Kheer? Saffron is considered a sacred spice in India and adds a beautiful color, aroma, and subtle flavor to Kheer. It’s often used in festive dishes.
• Can I use full-fat milk for a richer Kheer? Yes, definitely! Full-fat milk will result in a much richer and creamier Kheer.