Rice kheer!! A quintessential Indian dessert that’s a must have after a delicious Indian feast. Made with fragrant rice, sugar and milk, this thick and creamy Indian rice pudding is easy to prepare. I have provided step by step instructions to make the kheer in Instant Pot as well.
WHAT IS KHEER?
Kheer is an Indian pudding recipe with many variations. This is one dish that’s made all over India in almost every state. Some sweeten the kheer with jaggery, some use sugar. Some make Kheer with bulgur wheat, millet, tapioca, or vermicelli, even green papaya, lauki (bottle gourd) etc. But primarily, kheer is made with some fragrant rice cooked in a simmered milk and then sweetened with sugar.
Rice Khiri or Chaula Khiri from Odisha
Rice was said to be a part of all religious function during the Chola dynasty that upheld rice for its life-sustaining qualities. The records of Jagannath Puri talks about how the kheer was tweaked further to create the famous kheer prasad. The Odia version of rice kheer, originated in the city of Puri, in Odisha about 2,000 years ago. It is cooked to this day within the Jagannath temple precincts there. Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world’s largest kitchen to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people.
WHY YOU WILL LOVE THIS INSTANT POT INDIAN RICE PUDDING
There is something extremely comforting about kheer.., maybe because, its one sweet dish, that reminds us of childhood. Every time I have a sweet craving and can’t really think of anything to make.., I simmer a pot of milk and carry on to make kheer.
Kheer or Rice Pudding, is a dessert everyone from India everyone is familiar with – From North to South and East to West and this is one dessert, which need no occasion and the best part about kheer that makes it such an endearing sweet dish is, almost anyone can make it, and second, you can make a kheer out of most of the fruits and grains – from the famous apple kheer to bottle gourd to jackfruit and even almond that is usually used as a garnish.
Like the other kheer versions, rice kheer is also easy to make and the entire recipe can be made in one pan or pot.
Make this delicious and simple kheer recipe for festivals, get-togethers, special occasions, or just a weekend lunch, it is going to impress everyone who has a bite.
WHAT YOU NEED TO MAKE RICE KHEER
Rice – I have used gobindbhog rice in this recipe. In Odisha and Bengal, this short grained fragrant rice is used to make kheer. If you can’t source gobindbhog rice, then use regular basmati rice.
Milk – Whole milk is the best to use due to the fat content which makes the pudding really creamy. You can also half and half/ condensed milk etc. to make the kheer even more rich and creamy. But I have kept the recipe simple by using just regular whole milk.
Sugar: I have used plain granulated sugar. You can switch sugar with brown sugar or jaggery.
Nuts: For garnishing, I have used some almonds. But you can use any other nuts of choice like pistachios, cashews, etc.
HOW TO MAKE INDIAN RICE PUDDING IN INSTANT POT – STEP BY STEP INSTRUCTIONS
The easiest way to make kheer is in instant pot. All you need to do is, pour the milk and rice in instant pot on the porridge mode and forget about it.
Few things to remember though – If you are using jaggery/brown sugar in place of white granulated sugar then, wait for the kheer to cool down before sweetening it with jaggery or else, the kheer will curdle. (Guilty as charged!)
STEP 1: Wash and soak the short-grained gobindbhog rice for 30 minutes.
STEP 2: Turn on Sauté mode on your instant pot. Add the milk. Stir a few times to get the boil on the milk.
It’s important to allow the milk to come to that first boil before letting it simmer because of that way the milk is less likely to stick to the bottom.
STEP 3: As soon as the milk comes to a boil, hit CANCEL.
STEP 4: Drain the water from the rice and crush the rice gains with your fingers.
STEP 5: Mix in the pre-soaked crushed rice and sugar to the milk in the instant pot. Close the lid, press Porridge Setting. Set Porridge mode for 20 minutes, on sealing mode. Once the cook time is done, let the pressure release naturally for at least 15 minutes.
STEP 6: Open the lid and add cardamom powder. Then mix the kheer with a spatula. This will make the rice pudding thick and creamy.
STEP 7: Now turn on the SAUTE mode and simmer the kheer for few more minutes to get a thicker consistency.
STEP 8: Garnish with chopped nuts and serve the instant pot rice kheer chilled or warm.
HOW TO MAKE INDIAN RICE PUDDING ON STOVE TOP – STEP BY STEP INSTRUCTIONS
STEP 1: Rinse ¼ cup short-grained rice a couple of times in fresh water and then soak in enough water for an hour.
STEP 2: In a heavy bottom pan, take 1/2 gallon full fat milk. On high heat bring the milk to a boil while stirring constantly.
STEP 3: Once the milk boils, turn down the heat to a low.
STEP 4 Simmer the milk to thicken it slightly for about 45 minutes.
You will see the cream forming on the top of the pan. Keep pushing the cream to once side while the milk is simmering.
STEP 5 Drain the rice from the soaked rice and crush them with your fingers a bit. Add the crushed rice to the simmering milk and mix well. Simmer and cook rice on low heat. No need to cover the pan when the rice is cooking. Took me about an hour.
STEP 6: Add sugar and mix well. Again mix and continue to cook on low heat till the rice kheer thickens and the rice grains have completely cooked.
STEP 7: Switch off the heat when the rice grains are completely cooked. The kheer will thicken while its cooling.
SERVING SUGGESTIONS OF CREAMY INDIAN RICE PUDDING
- Serve this quick and easy Instant Pot Kheer either hot, just off the stove, or chilled.
- Top it with slivered nuts like almonds, pistachios, and cashew nuts for a lovely crunch.
- Garnish it with a few dried rose petals.
- Serve it as a dessert during festivals like Diwali, Holi, Rakhi.
- Take to the temple during Ratha Yatra to serve as an offering to God.
- keep the rice kheer in refrigerator for about a week. Do not freeze the kheer. The milk curdles when thawed.
- If you like to serve it hot, heat it in a pan or in the microwave.
- If you feel it has become a little thick, then add in some milk and heat it nicely.
FREQUENTLY ASKED QUESTIONS
WHAT VARIETY OF RICE I CAN USE TO MAKE INDIAN RICE PUDDING
I prefer using aromatic fragrant rice in making authentic rice kheer. My go-to variety of rice is either gobindobhog or, khiri chaula from Odisha. However, those two varieties of rice aren’t easily available. In that case, you can use basmati rice.
WHICH NUTS I CAN GARNISH MY KHEER WITH?
I keep it authentic by keeping is simple. After the kheer is done, I garnish the kheer with some chopped almonds or cashews. You can use any dry fruits and nuts of your likings to make it more flavorful. You can even add a dash of rose water and cardamom powder to add flavors.
NOTE – if you roast the nuts with a bit of ghee before adding them to the kheer, the kheer will even be more flavorful.
DO I HAVE TO SOAK THE RICE OVERNIGHT?
You don’t need to. All you need is 30 to 40 mins of pre-soaking. If you are opting for brown rice, the soaking time may be a little bit more.
CAN I MAKE THIS RICE KHEER VEGAN?
Yes, absolutely. My go-to milk is oat milk. Its creamy and nutty which complements so well with rice.
WHAT CAN I SUBSTITURE SUGAR WITH?
You can use jaggery or brown sugar in making rice kheer. However keep on mind that, jaggery can make the milk curdle. So add jaggery only after the rice kheer is done. Once the kheer is made, keep it on the kitchen counter for 4 to 5 minutes, till the heat reduces a bit. Then add jaggery.
Same for brown sugar.
HOW CAN I SHORTEN THE COOKING TIME OF MAKING KHEER?
Use condensed milk or half and half to lessen the cooking time. If using condensed milk then reduce the amount of sugar.
WHAT IS THE RIGHT RATIO OF MILK-RICE-SUGAR?
My proportion is – ¼ cup of rice to 5 cups of milk to 1 cup sugar.
To Prevent milk from burning – Brush a bit of ghee on your instant pot or heavy bottom pan before adding the milk. Keep an eye on the milk while you get that boil by stirring frequently.
Rice Texture – If you don’t like the texture of long grain rice in kheer, skip the step where the rice is toasted in the ghee. Once the rice has softened, mash them a little with your wooden spoon so that the grains break apart.
Cooked Rice: If you have cooked basmati rice, you can use that to make kheer also. Here is a quick recipe on making Basmati Rice.
Simmer and stir – Making kheer requires a bit of patience, it’s not something you can leave on the stove and walk away because the milk may burn. While the milk reduces and the rice softens, you’ll need to stir the pudding and scrape down the pot to prevent burning. Then go back to simmering to release steam, and stir again. Keep going until you get to your ideal consistency.
Here are Some Traditional Indian Food Recipes:
Rice Kheer | Indian Rice Pudding in Instant Pot
- Instant Pot
- 5 Cups Whole milk (1 litre)
- 1/4 Cup Gobindobhog rice or short-grained kheer rice (soaked and then crushed) – 4 or 5 tablespoons
- 1 Cup Sugar (200g)
- 1 Tsp Cardamom Powder
INSTANT POT KHEER METHOD
- Wash and soak the short-grained gobindbhog rice for 30 minutes. Crush the rice gently with your fingers.
- Turn on Sauté mode on your instant pot. Add the milk. Stir a few times to get the boil on the milk.It’s important to allow the milk to come to that first boil before letting it simmer. This method will make the milk less likely to stick to the bottom.
- As soon as the milk comes to a boil, hit CANCEL.
- Mix the pre-soaked crushed rice and sugar with the milk in the instant pot. Close the lid, and press Porridge Setting. on sealing mode. Once the cooking time is done, let the pressure release naturally for at least 15 minutes.
- Open the lid and mix the kheer with a spatula. This will make the rice pudding thick and creamy.
- Now turn on the SAUTE mode and simmer the kheer for a few more minutes to get a thicker consistency. Garnish with chopped nuts and serve the instant pot rice kheer chilled or warm.
STOVE TOP RICE PUDDING METHOD
- Rinse ¼ cup of short-grained rice a couple of times in fresh water and then soak in enough water for 30 minutes.
- In a heavy bottom pan, take 5 cups/1 liter of full-fat milk. On high heat bring the milk to a boil while stirring constantly. Once the milk boils, turn down the heat to a low. note – this will make the milk not to stick to the bottom
- Simmer the milk to thicken it slightly for about 45 minutes.You will see the cream forming on the top of the pan. Keep pushing the cream to once one side while the milk is simmering.
- Drain the rice from the soaked rice and crush them with your fingers a bit. Add the crushed ice to the simmering milk and mix well. Simmer and cook rice on low heat. No need to cover the pan when the rice is cooking. Took me about an hour.
- Add sugar, and cardamom powder and mix well. Continue to cook on low heat till the rice kheer thickens and the rice grains have completely cooked.
- Switch off the heat when the rice grains are completely cooked. The kheer will thicken while it's cooling.