Quick & Extra-Creamy Instant Pot Kheer

Ingredients

• 1/4 cup rice
• 1/4 cup water
• 1 cup evaporated milk
• 1 1/4 - 1 1/2 cup whole milk ((see notes))
• 1/2 cup cream
• 1/2 cup sugar
• 1/8 tsp salt ((a tiny pinch))
• 5-6 cardamom pods
• saffron ((a pinch, optional))
• nuts for garnishing

Instructions

1. 1

   Grind the rice before you soak it to a coarse grind. We aren't trying to make to rice flour! Pour over the water and set aside for 20 minutes (or longer)

2. 2

   When your timer goes off then remove the cardamom seeds from the pods and break them down in a mortar and pestle.

3. 3

   Put your Instant Pot on sauté and add in your three milks, cardamom seeds, saffron (if using), sugar and salt.

4. 4

   As soon as your sugar dissolves add in your rice + soaking water, give it a quick mix, making sure nothing is stuck to the bottom.

5. 5

   IMPORTANT: put your IP on LOW pressure for 18 minutes.

6. 6

   Natural release for 10-15 minutes (to manage the intense steam release), and then release the remaining steam by turning the valve.

7. 7

   Whisk through to break any clumps, the kheer will thicken as it cools. Transfer to a bowl and garnish as you please. Instant Pot Rice Kheer keeps in the fridge for 2-3 days.