Kheer is a creamy rice pudding and it’s one of those dishes I grew up eating. I still remember my grandmother making this dessert on all kinds of special occasions. I can’t believe that I haven’t shared this simple dessert recipe on my blog, maybe because I am not that fond of sweets. I honestly can’t remember when I made kheer last time. I made this dessert after so many years because both men in my life craved it last week!
If you have never tried kheer before, it is basically a milky rich rice pudding slightly thinner in consistency when it comes to American rice pudding. When it comes to Indian desserts, most of them require labor of love but this recipe is very easy because you can whip this up under 30 minutes in an instant pot! Kheer requires six essential ingredients: rice, milk, sugar, saffron, cardamom and nuts. Most Indian household usually has these ingredients, which makes it very easy to whip this up.
What are you waiting for? Make this creamy dreamy dessert in less than 30 minutes.
[Per serving Calories 250, Fat 8g, Carbs 40g, Fiber 1g, Protein 8g]
1/2 cup rice
1/2 cup sugar (add later if needed more)
3 tbsp ghee
1/4 cup of chopped nuts (cashew, almonds, raisins)
1/2 tsp saffron
1/2 tsp cardamom powder
4 cups whole milk
1 cup of water
Turn the instant pot on saute mode. Once hot, add ghee and rice. Roast dry rice in ghee for 1 minute. Add 2 cups of whole milk, 1 cup of water, chopped mixed nuts, saffron, cardamom powder, and sugar. Mix thoroughly for 30 seconds. Close instant pot lid with the pressure valve to sealing. Press porridge button (20 should show up automatically) and allow natural pressure release. Open instant pot, add 2 cups of milk and mix the Kheer thoroughly until everything is uniform. Add more sugar if needed based on your taste buds. Serve hot or cold, top it off with extra nuts if you like.