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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.

Prep Time 10 mins
Cook Time 10 mins
Chill time 1 hr
Course Dessert
Cuisine Indian
Servings 6

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