This sweet and creamy rice pudding is a popular Indian dessert that you will absolutely love! The best part about this instant pot kheer is that it’s a breeze to make!
What is Kheer?
Kheer is a creamy rice pudding and it’s one of my favorite desserts to make and eat! This Indian dessert is served on all kinds of special occasions.
If you’ve never tried kheer before, it’s basically a milky pudding-like dessert that has a thinner consistency than American rice pudding. Even though most folks refer to kheer as an “Indian rice pudding” I’d say it’s actually more like a dessert soup. I guess “dessert soup” isn’t really a thing though.
Kheer requires a few essential ingredients: rice, milk and sugar. We almost always have those three ingredients at my house, which makes this an easy dessert to throw together at the last minute. If you’re dairy-free or vegan, full-fat canned coconut milk works as a great sub for whole milk 🙂
In addition to the 3 main ingredients, you can also add spices like cardamom and saffron to the kheer and you can also top it with crushed nuts and raisins. These extra ingredients add flavor, aroma and texture to the kheer.
The great thing about kheer is that it’s an awesome dessert year round. You can serve this dessert at any temperature and it’ll taste delicious. When the weather is cold, I prefer to serve warm kheer and when it’s hot outside, then I like to serve it chilled.
You can make many different varieties of kheer but the most popular type of kheer is made with rice. This type of kheer is also known as chawal ki kheer which just translates to “rice kheer.” I also have a recipe for carrot kheer on the blog and I have a recipe for dal kheer, better known as moong dal payasam in my cookbook. The word kheeris a term used in north India whereas in south India, this type of dessert is more commonly referred to as payasam – just FYI.
Why Make Kheer in an Instant Pot + My Secret to Keeping Milk from Burning:
The instant pot is changing up the Indian food game you guys… Before getting my electric pressure cooker, I rarely made kheer and that’s because it would take forever to make on the stovetop – I mean, you’d have to stir and stir and stir to keep the rice from sticking and the milk from boiling over. Not anymore y’all.
This dessert is SO simple to make. Now you can make kheer effortlessly in an electric pressure cooker.
If you’ve made kheer before, then you know it can be tough to prevent milk from burning at the bottom of the pot. I have a secret to making kheer in the instant pot – a method that will keep the milk from scorching. Once you try my recipe, I’m sure you won’t go back to making kheer on the stovetop again.
So what’s my secret to keeping the milk from burning? It’s the first step in the recipe below – basically, you want to press the sauté button, add water and wait until it is steaming before you add milk. Heating up the water before adding the milk will keep the milk from burning. So simple, right?
Remember to top the kheer with nuts and golden raisins! I like serving kheer in cute little glasses but that’s obviously optional – it’ll taste delicious no matter how you serve it 🙂Print
Kheer, a creamy rice pudding, is one of my favorite desserts to make and eat. It requires just a few essential ingredients: rice, milk and sugar. I almost always have those three ingredients at my house. You can serve this dessert at any temperature and it’ll taste good. When the weather is cold, I prefer to serve warm kheer, but if it’s hot out, then I like to serve it chilled.
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button and add 1⁄2 cup water to the pot. Once the water begins to steam, pour the milk into the pot. (Make sure the water is steaming before adding the milk as this will prevent the milk from burning at the bottom of the pot.) Add the rice, stir.
- Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
- Naturally release pressure.
- Press sauté. Add the sugar, cardamom and saffron to the pot. Stir until well combined. The kheer will thicken as it cools. If you prefer a thicker pudding, press sauté and stir until desired consistency.
- Serve this dessert hot, warm, cold or at room temperature. Top with nuts and raisins prior to serving.