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!
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.