Instant Pot Rice Kheer Recipe – Saffron Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Instant Pot Rice Kheer Recipe – Saffron Cardamom Indian Dessert

Introduction

Oh, Kheer! Is there anything more comforting? This creamy, dreamy rice pudding is a staple in Indian households, and honestly, it’s the dessert I always crave. I first made this in my Instant Pot a few years ago, and I haven’t looked back. It’s so much easier than the traditional stovetop method, and the results are just as delicious – if not better! Today, I’m sharing my foolproof Instant Pot Rice Kheer recipe with you. Get ready for a little bit of heaven in a bowl!

Why You’ll Love This Recipe

This Instant Pot Kheer is a game-changer. It’s incredibly easy, requires minimal stirring (yay!), and delivers perfectly creamy kheer every single time. Plus, the Instant Pot keeps a watchful eye, preventing sticking and burning – something we’ve all battled with when making kheer the traditional way, right? It’s perfect for weeknights, festivals, or whenever you need a sweet treat.

Ingredients

Here’s what you’ll need to make this magical dessert:

• ½ cup Basmati rice (approx. 100g)
• ¾ cup Sugar (approx. 150g)
• 1 cup Water (240ml)
• 4 ½ cups Milk (approx. 1080ml) – I prefer full fat for extra richness!
• ½ tsp Cardamom powder (approx. 2.5g)
• 3 pinches Saffron threads (approx. 0.1g)
• 10 Cashew nuts
• 2 tbsp Ghee (approx. 30ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Basmati Rice – Choosing the Right Grain

Basmati rice is key here. It cooks up fluffy and fragrant, giving the kheer a lovely texture. Don’t use aged basmati, as it can become too mushy. Regular basmati works perfectly!

Ghee – The Flavor Foundation

Ghee adds a beautiful nutty flavor that’s just essential in Indian desserts. If you don’t have ghee, you can substitute with butter, but ghee really elevates the taste.

Cardamom – Aromatic Spice Profile

Freshly ground cardamom is best, but good quality cardamom powder works wonderfully too. It adds that classic, warm Indian spice note.

Saffron – The Golden Touch & Regional Variations

Saffron isn’t just about color; it adds a subtle, floral aroma. A little goes a long way! In some regions, rose water is also added alongside saffron for an extra layer of fragrance.

Milk – Full Fat vs. Low Fat Options

Full-fat milk creates the richest, creamiest kheer. However, you can use low-fat milk if you prefer – just be aware the texture won’t be quite as luxurious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely grind the basmati rice in a mixer. Don’t make it a fine powder, just break it down a bit. Then, wash the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents stickiness. Set aside to drain.
2. Now, switch on your Instant Pot and select the SAUTE mode. Add the ghee and once it’s melted, toss in the cashew nuts. Roast them until they turn golden brown and fragrant – keep a close eye, they burn quickly! Remove the cashews and set aside.
3. Add the washed rice to the pot and roast for about a minute. This helps to toast the rice and enhance its flavor.
4. Pour in the water and give everything a good stir.
5. Next, add the milk, sugar, cardamom powder, and saffron threads. Stir well to combine all the ingredients.
6. Secure the lid on your Instant Pot, making sure the valve is in the SEALING position. Pressure cook on NORMAL mode for 12 minutes.
7. Once the cooking time is up, let the pressure release naturally (this takes about 40 minutes – be patient!). This is important for a creamy texture.
8. Carefully open the lid and give the kheer a good mash with a spoon or potato masher. This breaks down the rice further and creates that perfect creamy consistency.
9. If the kheer is too thick, add a little extra milk to reach your desired consistency. Stir in the roasted cashews and serve warm.

Expert Tips

• Don’t skip the rinsing step for the rice! It really does make a difference.
• Natural pressure release is key for creamy kheer. Don’t rush it!
• If you find the kheer is still a little grainy after mashing, you can blend it briefly with an immersion blender (be careful, it’s hot!).

Variations

• Vegan Kheer Adaptation: Swap the dairy milk for coconut milk or almond milk. Use a plant-based ghee alternative.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting Spice Levels: Feel free to adjust the amount of cardamom to your liking. You can also add a pinch of nutmeg for a different flavor profile.
• Festival Adaptations (e.g., Diwali, Pongal): During Diwali, I love adding a few chopped pistachios and almonds for extra richness. For Pongal, a touch of jaggery instead of sugar adds a lovely traditional flavor.

Serving Suggestions

Kheer is delicious on its own, but it’s also lovely served with a sprinkle of chopped nuts or a few rose petals for a beautiful presentation. It’s the perfect ending to any 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 cools, so just add a splash of milk when reheating.

FAQs

What type of rice is best for Kheer?

Basmati rice is the best choice! It cooks up fluffy and fragrant, giving the kheer a lovely texture.

Can I make Kheer without an Instant Pot?

Absolutely! You can make kheer on the stovetop. It will take longer and require more stirring to prevent sticking.

How do I prevent the Kheer from sticking to the bottom of the Instant Pot?

Rinsing the rice well and using the natural pressure release method helps prevent sticking. Also, stirring occasionally during the sautéing stage is a good idea.

What can I substitute for saffron?

If you don’t have saffron, you can use a pinch of turmeric for color, but it won’t have the same flavor. Rose water is a good alternative for fragrance.

How can I adjust the sweetness level of the Kheer?

Start with ¾ cup of sugar and taste as you go. You can always add more, but you can’t take it away!

Can this Kheer be made ahead of time?

Yes! Kheer actually tastes even better the next day after the flavors have had a chance to meld. Just store it in the refrigerator and reheat gently.