Kheer- Indian Rice Pudding

Kheer, or Payasam, is a rich and creamy Indian rice pudding that's a quintessential dessert in most festivals and celebrations. Here's an easy dump-and-start Instant Pot recipe that transforms rice, milk and sugar into a luxurious and comforting rice pudding infused with ground cardamom.

Once you try this much simpler, hands-off kheer recipe, you'll never make it another way again!

Rice pudding is one of the most popular desserts in many cuisines around the world. And in my home, it is a dessert that always gets rave reviews! Two of us enjoy it warm, and the other two like it chilled!

I grew up enjoying my mom's awesome kheer. She would make it early in the morning, so I used to wake up to the aroma of milk simmering with rice and sugar 🙂

Many years ago, a friend introduced me to Payasam, which is the popular South-Indian variation of rice pudding made with jaggery. In this post, I've included the details for making both these classics.

Once you learn to get a little adventurous with the flavorings, the possibilities are endless. Make it for a special occasion or just because:) And make sure to use your Instant Pot for a hands-off recipe!

What is Kheer?

Kheer is the North Indian version of rice pudding made by cooking rice with milk and sugar. It can then be enhanced by cardamom or saffron, along with dried fruits and nuts like raisins, cashews, almonds and pistachios.

Is Kheer the same as Payasam? Payasam is the South Indian version of Kheer made with jaggery (cane sugar), and of a thinner consistency. Keep reading to learn more about how to make variations of kheer at home.

Ingredients - Notes & Substitutions

The three key ingredients to kheer are rice, milk and sugar. I like to flavor this easy kheer recipe with freshly ground cardamom, but as you'll learn, this is where you can get creative.

• Rice: Basmati rice is my go-to, but Jasmine rice is a great substitute.
• Milk: I use 2% milk. Whole milk will provide a richer consistency. You can also use almond or full-fat coconut milk instead.
• Sugar: We like our rice pudding on the sweet side. Adjust the sugar amount to your liking.
• Cardamom: I pop the seeds out of fresh green cardamom pods and grind them in my spice grinder. If you don't like the black specs in it, you can use the store-bought ground cardamom, which is much lighter in color.
• Flavorings: Rice pudding is a wonderful blank canvas for any additional flavorings or mix-ins such as dried fruits and nuts. You can use raisins, coconut, saffron and even rose water to enhance the taste to your liking.

See Rice Pudding Variations below for more creative ideas.

How to Make Kheer

I mean it when I say this is a complete set-it-and-forget-it Indian dessert. You will get more consistent results if you rinse and soak the rice beforehand. Add nuts, fruit and aromatics of your choice and you have a sweet treat in no time. Here's how to make Instant Pot Kheer on porridge setting. Simply:

1. Rinse rice 2-3 times, or till water runs clear. Turn on Saute. Add water. Now add the milk. This prevents the milk from scorching in the bottom of the pan (Pic 1).
2. Add sugar (Pic 2).
3. Add nuts and rinsed rice, and give it a stir. As soon as the milk comes to a simmer, hit Cancel (Pic 3).
4. 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 (NPR 15), followed by quick release of any remaining pressure (Pic 4).
5. Open the lid after the pin drops. Using the back of your ladle, mash the rice against the sides of the pot. Alternatively, use a potato masher. Mashing makes the rice pudding naturally creamy (Pic 5).
6. Stir in ground cardamom. Garnish with more nuts if you like and enjoy hot or chill in the refrigerator for a few hours (Pic 6).

Consistency Tip: If the Kheer is too thin for your liking, you can reduce the milk by turning on the SAUTE mode. Keep in mind that it will thicken quite a bit as it cools. If Kheer is too thick, add more milk and simmer it for a few minutes. Adjust sugar, if needed.

How to Prevent the 'Burn' Message

• My Mom's Tip: In order to ensure that the milk doesn't stick/burn at the bottom of the pan, start by adding ¼ cup water and then add the milk. Don't ask me how, but this trick works every single time.
• Turn on the Saute mode initially so the milk gets tempered and starts simmering before we close the lid for pressure cooking. This prevents the milk from curdling.
• Beginning with a super clean pot also ensures consistent results. Wipe your inner pot clean to make sure nothing from the last meal is still sticking to it.

Alternative Method: Stovetop Kheer Recipe

If you were making this rice pudding recipe on the stovetop, I'd suggest a heavy bottom sauce pot like this non-stick sauce pan. Simply:

1. Add the milk to the sauce pot and give it a few minutes to warm up, then add rinsed and drained rice and nuts. Keep the heat at medium-high and stir intermittently, till the milk reaches a boil.
2. Turn down the heat to medium and stir till rice get cooked, about 10-15 minutes, depending on the rice variety.
3. Add sugar and stir till sugar dissolves. Mash the rice using a potato masher or the back of a ladle to make the rice pudding creamy.
4. Turn off the heat when you reach the right thickness to your liking. Keep in mind that kheer thickens quite a bit as it cools. If it becomes too thick, add more milk and adjust the sugar accordingly.
5. Finish by stirring in some cardamom powder and garnish with chopped nuts, such as pistachio, almond and cashews. Enjoy hot or chilled!

Instant Pot Kheer- Game Changing Recipe

I used to make rice pudding on the stovetop until I bought my electric pressure cooker - the Instant Pot. This was the instant game changer!

Earlier, it would take me 30 to 40 minutes (depending on quantity), but I had to babysit the pot, use some muscle power, adjust the temperature, etc. This Instant Pot Kheer is well-worth it because:

• The Porridge mode allows you to cook at a consistent and even temperature - no drastic jumps in pressure till the cooking is done.
• This Dump & Start recipe means I can fill the pot with the ingredients, give it a stir, set a timer and forget about it! That's a huge win for me.

Serving Suggestion

Kheer is often made during festive occasions and as an offering during prayer ceremonies. The best way to serve kheer is at your preferred temperature - hot, warm or cold.

It's is wonderfully delicious served right from the Instant Pot. But feel free to allow the rice pudding to cool down for 10-20 minutes and serve it warm. After cooling if you see a thin skin form on the top, give it a stir and serve.

To chill, place in large or individual serving bowls, cover the surface(s) directly with plastic wrap and refrigerate for a 4-5 hours.

Rice Pudding Variations to Try

There are many variations and names of this Indian food sweet treat all over India. It can also be made with broken wheat, tapioca or vermicelli. Here are a few that we love:

• Vermicelli Kheer or Semiyan: Replace the rice with ½ cup roasted vermicelli noodles and reduce the pressure cooking time to 10 minutes.
• Payasam: You can use this recipe to make Payasam. Since jaggery can curdle the milk during pressure cooking, add it after pressure cooking. Then, simmer it till the payasam thickens to your liking.
• Carrot Kheer: Swap out the rice for 3 cups shredded carrots. Follow Steps 1-3 and Pressure Cook mode for 7 minutes. After that, stir in ground cardamom and allow the kheer to cool for a few minutes. Alternatively, puree it using a hand blender. Garnish with more nuts, if desired and enjoy.
• Sabudana Kheer: Rinse and soak 1¼ cups tapioca pearls in 2 ½ cups water for 30 minutes. Follow the recipe as written, but reduce the pressure cook time to 10 minutes.
• Badam Kheer: Simply swap regular milk with almond milk. I do end up adding 1-2 tablespoons of extra sugar with this option, so adjust sugar to taste. Since almond milk doesn't have as much fat as regular milk, the rice pudding is not as rich as the regular one.
• Dairy-Free Vegan Kheer: Rice pudding can be made dairy-free by substituting milk with unsweetened, regular almond milk or full-fat coconut milk. 
• Arroz Con Leche: A popular Spanish/Latin American rice pudding, which literally translates to 'Rice (Arroz) with Milk (Leche)'. Simply follow the recipe card instructions with the ingredients listed below. Stir in the vanilla extract and cinnamon in at the very end and enjoy.

Arroz Con Leche Ingredients

• ½ cup Jasmine Rice, rinsed 2-3 times
• ¼ cup water
• 4 cups 2% milk (use whole milk for richer taste)
• ½ cup sugar, or to taste
• 1 teaspoon Vanilla Extract
• ½ teaspoon Ground Cinnamon or 1 Cinnamon Stick

Recipe Tips & Notes

• Use any milk in your fridge. Whole, 2%, almond or full-fat coconut milk all work wonderfully.
• The quantity of milk depends on your personal preference. If you prefer a chunkier rice pudding, reduce milk to 4 cups. In that case, add only ½ cup sugar.
• Skip the nuts, if desired. This makes it entirely nut-free, too.
• Add water first, temper the milk and use a clean pot. These three tips make for a silky smooth rice pudding every time.
• Mash the rice for that sought-after creamy texture. This releases some of the starch in the grains, creating a rich, thick, glossy finish.
• Serve hot, warm, room temperature or cold. This is all about personal preference. If you plan to make ahead and chill, store in an airtight container or the serving bowls of choice. Cover with a piece of plastic wrap directly touching the surface. This prevents a skin from forming.
• Leftovers will keep in an airtight container in the fridge for up to 5 days. Sprinkle with nuts when serving.

Common Questions

More Indian Desserts in Instant Pot

Here are some other Indian desserts that my family and readers really enjoy. All of these are made easy using the Instant Pot. For a complete range of Indian dessert recipes, visit: 12+ Easy Indian Dessert Recipes

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

📖 Recipe

Kheer- Indian Rice Pudding (Instant Pot)

Aneesha Gupta

This creamy Indian rice pudding, Kheer, transforms rice, milk and sugar into a delicious, comforting treat infused with aromatic cardamom.

4.5 from 14 votes

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Prep Time 5 mins

Cook Time 30 mins

NPR 15 mins

Total Time 50 mins

Course Dessert

Cuisine Indian

Servings 6 people

Calories 305 kcal

Equipment

• Instant Pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

Kheer (Indian Rice Pudding)

• ½ cup Basmati rice or Jasmine, or any medium grain white rice
• ⅓ cup assorted chopped nuts I use slivered almonds, cashews, pistachios (skip for nut-free)
• ½ teaspoon ground cardamom to be added after cooking
• ¼ cup water
• 5 cups 2% milk can use whole milk/ almond milk/ coconut milk - see notes
• ½ cup + 2 tablespoon sugar adjust to taste

Optional Ingredients (to be added before pressure cooking)

• 2 tablespoons raisins
• 1 tablespoon unsweetened flaked coconut
• ½ teaspoon saffron

Cook ModePrevent your screen from going dark

Instructions

 

Rinse & Soak Rice, Prep Flavorings

• Rinse rice 2-3 times, or till water runs clear. Soak in water till you arrange everything together. Chop nuts to your liking. Crush cardamom if using fresh.

Pressure Cook on Porridge Mode

• Turn on Saute. Add water. Now add the milk. This prevents the milk from scorching in the bottom of the pan.
• Add sugar.
• Add nuts and rinsed rice, and give it a stir. As soon as the milk comes to a simmer, hit Cancel.
  
• 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 (NPR 15), followed by quick release of any remaining pressure.
  
• Open the lid after the pin drops. Using the back of your ladle, mash the rice against the sides of the pot. Alternatively, use a potato masher. Mashing makes the rice pudding naturally creamy.
  
• Stir in ground cardamom. Garnish with more nuts if you like and enjoy hot or chill in the refrigerator for a few hours.
  

Note

• If the Kheer is too thin for your liking, you can reduce the milk by turning on the SAUTE mode. Keep in mind that it will thicken quite a bit as it cools. If Kheer is too thick, add more milk and simmer it for a few minutes. Adjust sugar if needed.

Stovetop Recipe

• Add the milk to the sauce pot and give it a few minutes to warm up, then add rinsed and drained rice and nuts. Keep the heat at medium-high and stir intermittently, till the milk reaches a boil.
• Turn down the heat to medium and stir till rice get cooked, about 10-15 minutes, depending on the rice variety.
• Add sugar and stir till sugar dissolves. Mash the rice using a potato masher or the back of a ladle to make the rice pudding creamy.
• Turn off the heat when you reach the right thickness to your liking. Keep in mind that kheer thickens quite a bit as it cools. If it becomes too thick, add more milk and adjust the sugar accordingly.
• Finish by stirring in some cardamom powder and garnish with chopped nuts, such as pistachio, almond and cashews. Enjoy hot or chilled!

Video

https://www.youtube.com/watch?v=LoMfCGHF1P0

Notes

• Use any milk in your fridge. Whole, 2%, almond or full-fat coconut milk all work wonderfully.
• The quantity of milk depends on your personal preference. If you prefer a chunkier rice pudding, reduce milk to 4 cups. In that case, add only ½ cup sugar.
• Skip the nuts, if desired. This makes it entirely nut-free, too.
• Add water first, temper the milk and use a clean pot. These three tips make for a silky smooth rice pudding every time.
• Mash the rice for that sought-after creamy texture. This releases some of the starch in the grains, creating a rich, thick, glossy finish.
• Serve hot, warm, room temperature or cold. This is all about personal preference. If you plan to make ahead and chill, store in an airtight container or the serving bowls of choice. Cover with a piece of plastic wrap directly touching the surface. This prevents a skin from forming.
• Leftovers will keep in an airtight container in the fridge for up to 5 days. Sprinkle with nuts when serving.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 305kcal | Carbohydrates: 52g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 96mg | Potassium: 377mg | Fiber: 1g | Sugar: 35g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 1mg

Keyword Indian rice pudding, Instant pot Kheer, Instant Pot rice pudding, Kheer, kheer recipe

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