Instant Pot Kheer
An aromatic rice pudding flavored with cardamom and topped with crunchy pistachios!
Kheer
Time: 1.5 hrs | Difficulty: 1/5 | Recommendation: Dessert & breakfast, or make to share
Kheer is a lovely thing!! It’s rice pudding flavored with cardamom and topped with pistachios, so it’s sweet but has a touch of savory to it as well. And it’s lovely when it’s warm but it also makes a great breakfast the next day when chilled. This recipe is for the Instant Pot, but if you don’t have one, you should be able to make it in a normal pot as well, it just requires much more stirring. This recipe makes about three small servings.
Ingredients/Tools:
1/4 cup water
1 1/2 cups milk
1/6 cup basmati rice
1/4 cup sugar
Cardamom powder
Cinnamon
Saffron threads
Pistachios
A 3-quart Instant Pot
Method:
Press sauté and add the water. When it starts to steam, pour in the milk. (This prevents burning—you should do this even if you make the kheer in a pot!)
When the milk is warm, add the rice, then stir lightly. Add a sprinkling of cardamom and cinnamon.
Cover and set it to pressure cook for 20 minutes. Naturally release when done (do NOT manually release it!! You will end up with rice pudding goo all over your walls!!!). This will take about 20 more minutes.
While the kheer is pressure cooking, put the pistachios in a plastic bag, seal it, and mash them with a wooden spoon.
After the 20-minute release has passed, remove the lid, press sauté, and add the sugar, saffron, more cardamom, and cinnamon. Sprinkle in about a quarter of the pistachios.
Continue to stir on sauté, until it’s getting gooey and coming together. Then turn off the heat and let it sit for a bit before you serve—it will thicken up on its own as it cools.
Sprinkle on more pistachios when you serve!