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 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.
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.
Stir in ground cardamom. Garnish with more nuts if you like and enjoy hot or chill in the refrigerator for a few hours.
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!
Use any milk in your fridge. Whole milk results in creamier kheer, but 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.