Instant Pot Kheer with Condensed Milk
Kheer is an Indian rice pudding made with basmati rice and saffron. This is an especially easy version, made in an Instant Pot with condensed milk which gives it a richness and sweetness while saving you the tediousness of boiled down your milk.
Servings: 8
Calories: 131kcal
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
- ½ tsp ghee
- ¼ cup basmati rice not rinsed
- 2 ½ cups whole milk
- ½ cup condensed milk
- ½ tsp ground cardamom
- 2 Tbsp slivered pistachios or other nuts of your choice
- 1 pinch saffron
Instructions
- Brush the bottom and sides of your Instant Pot with ghee. This will prevent the rice from sticking and burning.
- Add rice and milk to Instant Pot. Cook on porridge mode for 20 minutes followed by natural pressure release for 15 minutes.
- While that is cooking, bloom the saffron by melting an ice cube over the top at room temperature. This should take about 30 minutes.
- Mash the cooked rice with the back of a glass or potato masher.
- Set the Instant Pot to saute mode and cook to reduce to desired texture, about 5 minutes. Stir frequently to prevent burning. When almost done, add cardamom, condensed milk and saffron. Stir to combine.
- Transfer from Instant Pot to serving bowl. Garnish with nuts. Serve hot or cold.
Video
Nutrition
Calories: 131kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 193mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 0.1mg