Instant Pot Rice Kheeri

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 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)

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