Rice Kheer | Indian Rice Pudding (6 ingredients, gluten-free)

Steam curls up from the valve and your stomach starts talking back. The smell from the pot kinda sneaks into your brain before you even open the lid. You catch that little hiss and that pop sound the pressure cooker makes when the float valve drops. It’s a sign good things are on the way, no doubt about it.

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With that valve hiss, you feel like the wait just got real. The creamy, warm scent of rice, cardamom, and rich milk fills your kitchen. It’s dang cozy in here and you suddenly remember why rice kheer is the kinda dessert that sticks with you, you know?

You might not expect pressure cooking to be part of this, but it works real good. The rice softens fast, soaking up the sweet milky goodness while the steam cues you to when it’s ready. Soon enough you can’t resist any longer and you quick release that pressure, ready to enjoy that silky, dreamy pudding.

What Makes Pressure Cooking Win Every Round

Pressure cooking rice kheer turns a slow simmer into a quick thrill. You gotta love the way it cuts cook time down without losing any flavor or creaminess. Here’s why it’s a win:

• Speedy cooking: The pressure cooker gets the rice soft and tender way faster than the stove does.
• Gives thick creamy texture: It locks moisture in, making the kheer rich and luscious.
• Hands off: You don’t gotta stand there stirring forever, just set it and wait for the steam cues.
• Less mess: A one-pot meal means way fewer dishes to clean after that yumminess.
• Perfect flavor infusion: Cardamom and nuts soak up all the goodness better under pressure.

All the Pieces for This Meal

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Before you get started, round up these ingredients. They’re all real simple but work together to make that perfect rice kheer you’re craving.

• ¼ cup rice (50 grams) I like to go with basmati but you can use any you got. Use ⅓ cup if you want it thicker.
• 1 teaspoon ghee aka clarified butter for that nutty, rich start.
• 3-4 green cardamom pods, slightly crushed to release all that spicy sweet fragrance.
• 1 liter whole milk for creamy, dreamy texture.
• 4-5 tablespoons sugar, roughly 50-62.5 grams, but you can tweak it to your sweet tooth.
• 3 tablespoons chopped nuts I went for cashews & almonds but you do you.
• 1.5 teaspoons rose water optional for a fancy floral note that’s subtle but dang good.

Make sure you got everything measured before turning on your stove or pressure cooker.

Walking Through Every Single Move

This is where you kinda get in rhythm with the process. Follow these steps and you’ll nail it for sure.

1. Rinse the rice real good under cold water till it runs clear. Then soak it for 15-20 minutes to get it ready for softening up fast.
2. Drain the rice and set it aside while you heat your pressure cooker.
3. Heat the ghee in the cooker on medium heat. Toss in your crushed cardamom pods and let them sizzle till you catch that fragrance. Just a few seconds, don’t burn them.
4. Add the drained rice and stir it around the ghee-cardamom mix for 2-3 minutes. This toasts the rice lightly and wakes up flavors.
5. Pour in the whole milk and give it a good stir. Close the lid and set the valve to seal. Wait for that float valve to pop up and the valve hiss of steam to start escaping.
6. Once it’s sounding good, lower the heat to keep a steady pressure and cook for 10 minutes. Then turn off the heat and do a slow release letting the steam ease out on its own till the float valve drops.
7. Open the lid carefully and add your sugar. Stir gently till it dissolves fully. Next, sprinkle the chopped nuts over and cook for another 2-3 minutes using the sauté function or low heat.
8. Turn off the cooker and if you’re feeling fancy, add the rose water now. Mix it in gently and get ready to taste the creamy goodness. Serve warm or chill it first, whatever way you prefer.

Time Savers That Actually Work

You do not always gotta spend forever making kheer. Got some shortcuts that truly help speed things up without messing with taste.

• Soak rice ahead of time so it softens way quicker when you cook.
• Use warm milk instead of cold to get the whole pot heating up faster.
• Go for a quick release if you’re in a hurry but watch out for splatter.
• Keep the nuts chopped and ready to sprinkle in right after cooking.
• Make a bigger batch and refrigerate for days you want a sweet treat real quick.

What It Tastes Like Fresh From the Pot

When you spoon into your rice kheer right out the pot, you feel that velvety thickness coating your tongue. It’s smooth but with just enough bite from the rice grains.

The cardamom pokes through gently, like a mild peppery hug mixing perfectly with the sweet creaminess. The ghee adds a subtle buttery layer that kinda wraps everything up cozy.

Those crunchy nuts give texture and a nutty crunch that breaks up the softness. If you added rose water, you get a floral whisper that makes you think of warm summer nights. It’s dang satisfying and you better believe you’ll come back for seconds.

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Keeping Leftovers Fresh and Ready

You might end up with some extra kheer and that’s honestly the best part cause second helpings are great.

First off, get a clean airtight container and pop the kheer in it. Store it in the fridge and it’ll keep fresh for about 3-4 days. Just give it a good stir before serving again.

If you want to keep it longer, freezing is an option. Portion it into small freezer-safe containers or bags and freeze for up to a month. Thaw overnight in the fridge and stir before eating.

When reheating, warm it gently on the stove or microwave. Add a little milk if it’s gotten too thick or dried out. Stir frequently or use low power to keep that smooth texture.

Your Most Asked Questions Answered

Does the rice need soaking? Yeah it helps the rice cook soft much faster. You can skip but cooking time might go longer.

Can I use different types of milk? You sure can. Whole milk works best but 2% or even coconut milk are options. They just change the texture and flavor a bit.

What if my kheer is too thin? Cook longer on sauté mode to thicken it up or add a bit more rice next time.

How do I know when to quick release? After the cooking time is done, you can quick release if you wanna serve right away. Just watch the steam carefully so you don’t get burned.

Can I skip the rose water? Yep, it’s totally optional. It adds a nice flair but not required at all.

How do I store leftover rice kheer? Refrigerate in a sealed container up to 4 days or freeze for a month. Reheat gently with a little milk before serving.

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Rice Kheer (Indian Rice Pudding) That'll Make You Smile

This Indian rice pudding made with milk, sugar, cardamom and nuts is a creamy, comforting dessert that's ready in under an hour using a pressure cooker!

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 5 people

Calories 244 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• ¼ cup rice 50 grams, preferably basmati
• 1 teaspoon ghee clarified butter
• 3-4 green cardamom pods slightly crushed
• 1 liter whole milk
• 4-5 tablespoons sugar adjust to taste
• 3 tablespoons chopped nuts cashews & almonds
• 1.5 teaspoons rose water optional

Instructions

 

Instructions

• Rinse the rice real good under cold water till it runs clear. Then soak it for 15-20 minutes.
• Drain rice and heat ghee in the pressure cooker. Add crushed cardamom pods and stir till fragrant.
• Add drained rice and toast with ghee and cardamom for 2-3 minutes.
• Pour in milk, stir well, close the lid, and pressure cook for 10 minutes.
• Turn off heat and let steam release naturally until float valve drops.
• Open lid and stir in sugar until dissolved.
• Add chopped nuts and cook for another 2-3 minutes on sauté mode or low heat.
• Turn off cooker, stir in rose water (if using).
• Serve warm or chilled.

Notes

Use whole milk for the creamiest texture. Refrigerate leftovers up to 4 days. Reheat with a splash of milk.