Imagine a dessert so rich, so comforting, that it transports you straight to the vibrant kitchens of India with just one spoonful. This isn't just any rice pudding - this is Kheer, a legendary Indian sweet that has been delighting taste buds for generations. Prepared effortlessly in a pressure cooker, this creamy, aromatic dessert is about to become your new obsession, promising a perfect blend of simplicity and indulgence that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup rice
- 4 cups milk
- 1/2 cup sugar
- 1/4 cup khoya (optional)
- 1/2 teaspoon cardamom powder
- 1/4 cup raisins
- 1/4 cup chopped nuts (almonds, pistachios)
Instructions
- Begin by rinsing the rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the kheer from becoming too sticky. After rinsing, soak the rice in water for about 30 minutes, then drain and set aside.
- In a pressure cooker, pour in the 4 cups of milk and bring it to a gentle simmer over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the cooker.
- Once the milk is simmering, add the drained rice to the pressure cooker. Stir well to combine the rice with the milk.
- Close the lid of the pressure cooker and cook on medium heat. Allow it to cook for about 15 minutes after the first whistle. If your pressure cooker doesn’t have a whistle, let it cook for about 10-12 minutes under pressure.
- After the cooking time is complete, turn off the heat and allow the pressure to release naturally. This will take about 10 minutes. Once the pressure has released, carefully open the lid.
- Stir the mixture gently to break up any clumps of rice. The kheer should have a creamy consistency. If it is too thick, you can add a little more milk to reach your desired consistency.
- Add the sugar to the kheer and stir well to dissolve it completely. You can adjust the sweetness according to your taste.
- If using khoya, crumble it and add it to the kheer at this stage. Stir well to ensure it is evenly incorporated into the mixture.
- Next, add the 1/2 teaspoon of cardamom powder and mix well to infuse the kheer with flavor.
- In a small pan, lightly toast the raisins and chopped nuts (almonds and pistachios) over low heat until they are golden and fragrant. This step enhances their flavor and adds a nice crunch to the kheer.
- Finally, add the toasted raisins and nuts to the kheer, reserving a few for garnish. Stir to combine.
- Serve the rice pudding warm or chilled, garnished with the reserved nuts and raisins. Enjoy your delicious Indian Kheer!
Tips
- Rice Selection Matters: Use short-grain or medium-grain rice for the creamiest texture. Basmati works well, but avoid long-grain varieties.
- Milk Temperature: Start with room temperature milk to ensure even cooking and prevent scorching.
- Starch Control: Rinsing and soaking the rice helps remove excess starch, preventing a gummy consistency.
- Pressure Cooking Precision: Watch your cooking time carefully. Overcooking can turn the rice mushy.
- Natural Pressure Release: Always allow natural pressure release to ensure the rice cooks evenly and maintains its texture.
- Flavor Boosting: Toasting nuts and raisins before adding them enhances their flavor and provides a delightful crunch.
- Consistency is Key: If the kheer becomes too thick, gradually add warm milk to achieve your desired creaminess.
- Sweetness Adjustment: Add sugar gradually and taste as you go - everyone's sweet tooth is different!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
