Hello Friends ! Hope you all are doing good ? Sorry for being inactive for last couple of weeks. God has some other plans for me. My MacBook crashed !! 🙁 ! No data left in the device and all your hardwork is Phew !! Imagine my plight !! I know you will say Backup , thats what I was upto but but a lesson learnt.
As said when you have problems you have angels to help you. Angels exist ! I believe in it. My good friend and fellow blogger who encouraged me to start afresh and come back to my work !! Thanks Dear Vidya Narayan for always being so supportive. Here this post of rich and creamy rice kheer recipe is for you which I am trying in Mealthy/Instant Pot which is again a gift from someone special !
Rice Kheer (Indian Rice Pudding) is an all time favorite for many. Kheer is basically a rice pudding made with rice and milk infused with saffron, cardamom and nuts. The sweet and creamy texture and taste of well cooked rice kheer make you experience what we foodies call – foodgasm!
Traditionally preparing kheer means spending few hours in the kitchen, stirring frequently until the milk thickens and becomes creamy, But now with this Mealthy Pot which is an Indian version of InstaPot you can whip this delicious dessert in less than 30 minutes !! Wow !! Isn’t it so simple? Yes, Check rice kheer recipe in instat pot here-
In this mealthy pot, all you have to do is sauté the basmati rice in some ghee for a minute. Dump in all the other ingredients and pressure cooker 20 minutes. Allow it to naturally release pressure, which may take some 8-10 minutes. Check the consistency, add in more milk if you want to thin down the consistency. We love the thick and creamy texture of Rice Kheer so I have skipped adding more milk.
So if you are looking for a comforting and delicious dessert, nothing comes close to a bowl of creamy Rice Kheer (Indian Rice Pudding). This is a prefect dessert to make when you have sudden sweet cravings or when you want to serve your guests with that restaurant style rich and creamy kheer!
1 tablespoon – Ghee
100 grams – Basmati Rice
750 ml – Whole Milk, plus more as needed
250 ml – Water
115 grams – Granulated White Sugar or Brown sugar / Jaggery
1 teaspoon – Cardamom Powder
1/2 teaspoon – Saffron strands soaked in some milk
Pinch of salt
2 tablespoon – Chopped Almonds
2 tablespoon – Chopped Pistachios
Saffron strands to garnish
How to go about it :-
- Melt ghee in inner pot of MultiPot. Set to Sauté on High.
- Sauté rice in ghee until lightly toasted, say about 1 minutes. Press Cancel to stop sauté.
- Add milk, water, sugar, cardamom powder and saffron milk and salt in the rice.
- Close the multipot lid in place and set steam vent handle to SEALING. Select pressure cook and cook on HIGH pressure for 20 minutes. When cooking cycle is complete, let pressure release naturally.
- Remove lid from the pot and set to sauté on low.
- Stir in almonds, pistachios and milk as necessary until desired consistency is reached.
- Serve the kheer in bowls and garnish with chopped almonds, pistachios and saffron threads.
- Sanitize the mealthy pot thoroughly.
- The rice used in this recipe is the Jeera rice, you can also use basmati rice.
- I have used roasted nuts in the recipe, if you do not have the roasted nuts, just roast them in some ghee and than proceed with the recipe.
- Add cinnamon powder and vanilla essence to get a different flavor.
- You can use brown sugar or jaggery instead of white sugar, based on your preference.
- When cooled, it gets thicker and creamier. If you prefer, you can thin the consistency by adding more milk.
- I have prepared this recipe in a 6qt Mealthy Pot. I do not recommend making this in a 3qt or doubling the recipe in a 6qt, as the milk boils and can come out.
So do you like the recipe? If you happen to make it, simply take a picture and tag it #paarulzkitchen on Instagram, Facebook or if you like to try this later do pin the post.
Please don’t forget to share your feedback in the comments below and rate the recipe.