Turn your leftover rice into a rich and creamy Indian dessert. This saffron and cardamom kheer is deliciously fragrant and takes just 15 minutes to make.
Traditionally made kheer requires keeping milk and rice on stove and stirring it frequently until it thickens. With the Porridge setting in Instant Pot this recipe is done in less than 40 mins!
1. Cook the rice
Add the soaked rice and milk into a pressure cooker. Close the lid and bring to a boil on high heat. Once the pressure whistle blows, reduce the heat to low and cook for about 15 minutes.
Stir in the sugar, and continue to stir until it dissolves. Add the saffron and its soaking liquid and stir well to incorporate it into the kheer.
The kheer will be thick, but it should have a creamy consistency. Using the back of a ladle or a potato masher, mash the rice against the sides of the pot to make it creamy (Picture 5). This will also help thicken the kheer as it cools. If needed, add more milk and adjust the sugar. Serve hot or cold.
2. Add the milk
Use full fat milk for richer flavour and creamier texture. You can also make it with low-fat or toned milk, but the consistency won’t be as creamy.
Close the cooker and cook it until the first whistle blows. Once the pressure releases, lower the flame and cook it for about 25 minutes on low heat, stirring every 2 minutes or so. By this time, the milk should have reduced and the kheer will be thick.
Add the sugar and mix well. Stir in the saffron water and cook for another minute or two to help the saffron colour the kheer an orange-yellow. Taste and adjust the sugar if needed. Serve warm or chilled.
3. Add the sugar
To make quick rice kheer, you need some soaked basmati rice, milk and sugar. For best results, use full fat milk for the rich taste and creamy texture. This kheer is also infused with cardamom and saffron which give it the classic Indian flavour.
It’s important to soak the rice for 30 minutes as this will help it cook quickly. To test if the rice is cooked, try pressing two or three granules between your fingers. If they break apart easily, then the kheer is done.
Add the sugar, saffron and cardamom and stir. Turn the Instant Pot to SAUTE and cook for 20 minutes. Stir frequently, to prevent the milk from burning at the bottom of the pan. Once the kheer is cooked, it should be thick. Let it cool and serve.
4. Add the cardamom
Kheer is a delicious, creamy rice pudding that can be made with either regular milk or full-fat milk. You can also add a bit of cream for an extra rich flavor.
You can use any type of rice for this recipe, but basmati is preferred for its taste and texture. It is important to cook the rice well before adding the milk, so it doesn’t become mushy.
The kheer is traditionally simmered for several hours until it becomes creamy and thick. It is then flavored with cardamom and other spices, such as cinnamon or saffron. The kheer can be served warm or cold. It is a great dessert for special occasions and holidays, like Diwali. It can also be frozen for up to 3 months.
5. Add the nuts
Kheer is a popular dessert in Pakistani/Indian cuisine. It’s a creamy rice pudding that can be made with different ingredients such as milk, sugar, and nuts. It’s often served at weddings, parties, and religious gatherings.
To make kheer, first wash the rice and soak it in water for 30 minutes. This will help it cook faster. Next, add the milk to a pot and boil it.
While the milk is boiling, prepare the rest of the ingredients. Make sure to use a heavy bottom pot so that the milk doesn’t burn at the bottom.
Once the milk is boiling, add the rice and sugar and stir well. Then, simmer on low heat for 3 hours. This is when the kheer will be ready. You can check the consistency by taking a spoonful and seeing how the rice and milk fall together in small clumps.
6. Add the ghee
Kheer is an Indian pudding made with milk and other ingredients like vermicelli, sago, carrots, broken wheat or even fruits. It is usually sweetened with sugar and flavoured with saffron or cardamom.
Traditionally, kheer is made by simmering and stirring the milk continuously until it thickens. This makes it very creamy but it also takes up a lot of time. However, using the Instant Pot and the Porridge setting, you can make kheer very quickly.
To make ghee, add some butter to the milk and stir it well until the ghee separates from the rest of the milk. The ghee will form a layer on top which you can skim off with a spoon. You can also add some powdered jaggery instead of sugar, but make sure you bring down the temperature of the kheer by cooling it for a while before adding it to the rice.
7. Add the garnish
When the kheer is cooked and sweetened, add a pinch of saffron and mix well. The residual heat will bloom the saffron and give it a beautiful colour.
Serve warm or chilled. Garnish with a sprinkle of unsweetened coconut, crushed pistachios or almonds and rose petals if desired. You can also garnish it with a little berry jelly to give it an extra tart flavour.
Basmati rice is preferred for this recipe, but you can use any other fragrant variety or long grained variety of rice as well. Make sure to wash the rice properly before adding it to milk. The kheer will taste better and have a nicer texture with fully cooked grains. You can use a pressure cooker to cook the kheer, but you will need to cook it for about 10 minutes under high pressure and then allow the pressure to release naturally.