Instant Pot Kheer
Kheer, a delicious, creamy rice pudding that is the epitome of comfort food. Served either warm or chilled, this Indian classic requires 3 basic ingredients, which makes it easy to whip up at a moments notice. This version substitutes sugar with condensed milk which results in a creamier, smoother consistency.
- 1/2 cup basmati rice soaked for 15 minutes
- 2 cups full cream milk
- 1/2 cup water
- 1 tin nestle condensed milk
- 2 tsps rose water optional
- 3/4 tsp ground cardamom
- 1 1/2 tblsp crushed almonds
- 1 1/2 tblsp crushed pistachio
Soak the basmati rice in cold water for about 15 minutes. Drain, rinse and set aside.
Press Saute on your IP and add in 1/2 cup of water. Once the water begins to steam, add in 2 cups whole milk and tin of Nestle condensed milk, stir through. Switch of Saute.
Add in your Rice, rose water, cardamom. Make sure no rice is stuck to the side.
Secure the lid, close the value and cook at high pressure for between 17 and 20 minutes (depending on the consistency you prefer)
Naturally release the pressure (don't quick release, you'll end up with splattered milk everywhere).
Lift the lid and press Saute, adding in your crushed almonds and pistachio (and saffron strands if using). Stir well until combined. Your Kheer will thicken as it cools down so if you prefer a thicker Kheer saute until you reach your desired consistency.
Serve warm or chilled. Top with a few sliced pistachio and almonds.