Instant Pot Rice Kheeri

-

 Do you remember any wedding that you went to which had amazing desserts? Any reception or wedding party where you enjoyed a bowl full of kheer rather than the actual main course meal? 





I do. I remember very vividly my brother-in-law's wedding in Winter 2010 where the rice kheer (In Odiya we call it Kheeri) was to die for. Whoever knows me will know that I do not have a sweet tooth. I don't prefer sweets. Given the choice between sweet & savory, I will always pick savory. BUT... this kheeri was so yummy & the more it sat in the fridge, it tasted yummier. 

After some asking around, I found that the trick was the whole milk & milk powder that was used & the kheer was cooked on low heat for a very very long time and it had the perfect mix of rice + mik etc etc. Well all these statements were not really helping me because no one (I repeat NO ONE) knew the exact measurements. 

So I tried & tested this recipe almost every year during the winter break (Because that is when I get time). I have tried it in Open pan vs Pressure cooker vs Instant Pot (pretty recently). I have tried all ratios of rice & milk. I have tried using evaporated milk vs condensed milk vs use regular whole milk and so on. 

This recipe is the perfect one that works for my family & is the LEAST amount of efforts. If you have all the ingredients in your pantry & fridge, then this recipe literally takes 5 mins of cooking + 20mins of IP cooking + 20mins of resting & that's it. 

What I used

  • 1/3 cup of Kheer rice or Govind-bhog rice. This is a small grain fragrant rice. 
  • 1/3 cup sugar
  • 1 can (8oz) Evaporated Milk (Full Fat)
  • 24 oz 2% milk
  • 1/4 cup Cashews
  • Handful of Raisins
  • 4-5 cardamoms (Crushed)
  • 3 bay leaves (whole)
  • 1 tbsp Ghee
  • Instant Pot 6Qt. 
  • Wooden Spatula
Process
  • Set the IP on Saute mode
  • When hot, add ghee & fry the cashews & raisins
  • Next add the Bay leaves + rice & fry for a bit (like 10 seconds max)
  • Next add the Evaporated Milk + Regular Milk + Sugar + Cardamoms
  • Give it a good mix
  • Close the IP & set it as Porridge Mode for 20minutes with Vent on Closed mode
  • Let the pressure release naturally.
  • Usually Kheer tastes great when left overnight but if you are in a hurry you are free to enjoy it after the IP has released all the pressure naturally (It takes about 20 more minutes or so)

Comments

Post a Comment

Popular posts from this blog

Gluten Free Almond Flour Mango Cake

-
Image
 Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.  This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.  Here's what I used... Wet ingredients 1 cup mango puree 3 eggs 2 tsp vanilla extract 1/4 cup vegetable oil (or butter) Dry ingredients 2.5 cups of Almond flour 2 tsp baking powder Process First mix all the wet ingredients in a clean bowl using a wire whisk Then add in the baking powder & almond flour Mix nicely using a spatula - DO NOT USE Wire whisk  Transfer the contents to a greased 10 inch round cake tin Bake until tooth-pick comes out clean on 325 F for ab
Read more

Chicken Patra Poda

-
Image
 Since the last few days, I have been binge watching YouTube videos of some Odiya Vloggers in the US. There are some really entertaining folks who sing & dance & go about their lives while sharing ups & downs with us (their subscribers). Sometimes they get too personal but it's the age of Social Media so I guess that is perfectly fine if the creator is OK with that. These folks that I watch are mostly girls ..Actually they are all girls.. hmm.. time for me to expand the scope a bit?? may be !!.  Anyways, one of the girls, lives in the eastern part of US & has a HUGE Odiya friends circle who meet almost every week for a party or picnic or potluck and she makes these yummy (almost) contemporary style Odiya food recipes that it makes me want to go back to the east coast & make her my sister. Yes, I used to live there & the first chance I got I left because of the harsh winters. I just could not bear the mere thought of getting up at 7am in the morning & spe
Read more

Chicken Besara

-
Image
We odiyas have grown up with the idea of mustard paste being added to cook fish & shrimp & veggies.. but never ever had I imagined that I could use the same concept (little tricked & changed of course to fit the bill) for chicken too.. It was a fine Saturday mid-day when the craving of having something non-veg spicy came into my mind (errrr.. my stomach..) .. The freezer had some chicken drummets from store.. which were shrieking out to be used... And just a few days back.. I had seen a post somewhere about using mustard paste with chicken gravy.. I thought I should totally try it... This was new to me..and I must confess the gravy was a super hit... we ate double the amount of white rice .. and saved some for later too.. Everyone who loves chicken and mustard paste should totally try this.. and Enjoy with white fluffy rice.. :) What I used Around 1.5 Lbs of chicken drummets (small chicken legs) 2 table spoons of black & yellow mustard seeds 1 table spoon o
Read more