How To Make Rice Kheer Pudding (Instant Pot, Rice Cooker, Stove-top)
Course: Dessert
Cuisine: Indian
Prep Time: 12 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 57 minutesminutes
Servings: 4servings
Calories: 814kcal
Author: Marvellina
Make the best creamy Indian rice kheer pudding using Instant Pot, rice cooker, on the stove. You can make kheer quickly with this recipe. Recipe is vegan and gluten-free.
Rinse basmati rice with several changes of water until it's clear. If you plan to cook on the stove, I recommend soaking the rice for about 30 minutes. It helps to shorten the cooking time. This is not needed if you use rice cooker or Instant Pot to cook
Using Instant Pot:
Place the rice, milk, and sugar in the inner pot of Instant Pot. Stir to mix everything
Close the lid and turn the steam release valve to "sealing". Press "pressure cooker" and it will automatically switch to "high pressure". Set timer to 15 minutes
After 15 minutes let the pressure release naturally. Carefully unlock the lid. Don't panic if you see some "skin" from the milk. Stir them into the pudding. They taste good in it
If the consistency is still too runny for your liking, turn on saute mode and you can cook them further to reduce the liquid. Don't forget to stir to prevent scorching the milk. If it's too thick, you can always thin out with a bit more coconut milk or water
Once you are happy with the consistency, turn off saute mode and stir in ground cardamom, the nuts, and raisins to mix if you like or you can serve the toppings separately
Using rice cooker:
Place the rice, milk, sugar, and water in the inner pot of your rice cooker. Stir to mix everything
Close the lid and choose a setting where you normally will cook rice. I choose the "white rice" setting on mine, it takes roughly about 20 minutes
After 10 minutes of cooking, open the lid and stir once and let it cook until it finishes its cycle on its own. Open the lid. You may see some skin forms after cooking, don't worry, stir them into the pudding. Stir in ground cardamom, the nuts, and raisins to mix if you like or you can serve the toppings separately
If cooking on the stove:
Place the milk, and water in a heavy-bottom pot. Stir to mix everything. Bring to a boil and then add the washed basmati rice. Bring it back to a boil and then reduce the heat to let it gently simmer and stir every now and then to prevent the bottom from scorching
Cook the rice until it's soft and creamy. Stir in sugar and cook until it melts. If you like the kheer thicker, you can cook it longer, if you like it runnier, you can stop when you are happy with the consistency. There will be "skin" forms, don't worry about that, it's from the milk. Stir those in. They taste good in the pudding actually. Stir in ground cardamom, the nuts, and raisins to mix if you like or you can serve the toppings separately
Serving it warmed:
Portion the kheer out into an individual serving bowl. If you haven't added toppings earlier, add them now and serve warm if you like it warm. Top with a few saffron threads just before serving
Serving it chilled:
Once the kheer has cooled down, stored them in the fridge. Honestly, they taste even better the next day. I like my kheer chilled :) Top with a few saffron threads just before serving
Notes
If you use rice cooker or cooking on the stove, you need 3 cups of coconut milk. If you cook with Instant Pot, you only need 2 cups of coconut milk. Not much liquid is lost when you cook with Instant Pot.
You can also replace coconut milk with dairy milk. I recommend using only whole milk for best taste and consistency