Indian Rice Pudding (Kheer)
Easy saffron infused Indian Rice Pudding (Kheer) made in just a few short minutes in an instant pot or electric pressure cooker.
Equipment
- Electric Pressure Cooker (Instant Pot)
Ingredients
Kheer Ingredients:
- 2/3 cup uncooked basmati rice
- 5 tablespoons Dixie Crystals granulated sugar
- 2 tablespoons butter
- 2 (12 ounces each) cans evaporated milk
- pinch salt
- 5 bruised whole cardamom pods
- 2 tablespoons golden raisins
Saffron Infusion:
- pinch saffron I prefer generous; use less for a milder flavor
- 1/2 cup boiling water
Garnish:
- 1/4 cup chopped toasted pistachio nuts
Instructions
- Place saffron in hot water and steep for ten minutes.
- Add saffron infusion to the instant pot with all other ingredients except the pistachios and stir.
- Place lid on pressure cooker and seal in a locked position.
- Set cooker to manual for ten minutes.
- Allow pressure to release completely before removing lid.
- Stir kheer to break up any rice lumps, and adjust consistency with milk if you like it thinner (preference varies).
- Serve kheer garnished with chopped pistachio nuts.
Notes
From the kitchen of palatablepastime.com
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