Learn how to make rice kheer recipe in a pressure cooker, making kheer is a slow cooking process so there is no other method to fasten the cooking process. But trust me the final results are amazing, it is rich, creamy, flavourful, delicious, infused with cardamom powder, and a perfect dessert for festive days or after-dinner treats.
Rice kheer (chawal ki kheer) is a very popular Indian traditional dessert. It can be made in 30 minutes and requires very basic ingredients which are easily available.
Making kheer in a pressure cooker saves little time than cooking in pots, everyone has a different way of making kheer and this is my grandma’s recipe traditional + authentic. This dessert has no fixed timings, you can have it whenever craving for dessert.
The meal is incomplete without dessert, do you feel the same? then you should also try these dessert recipes- No bake coconut balls, mawa parwal, coconut burfi, malai kulfi, gulab jamun, besan peda.
Ingredients
Rice- Basmati rice.
Milk- Use full-fat milk, I have used full-fat buffalo milk for this recipe.
Malai- Always use fresh malai or 1-day old malai can also work. malai makes the kheer more rich and creamy so don’t skip it.
Other- Sugar, dry fruits, and cardamom powder
How to make rice kheer in pressure cooker
Prep Work
In a bowl add rice and wash it twice, drain off all the water then cover and rest it for 10 minutes. If you’re in a hurry then you can skip the resting process.
(Note- I have used basmati mogra rice)
Chop soaked almonds, cashews, and pistachios.
Cooking Rice
In a pressure cooker add full-fat milk and rice, mix it well and close the cooker with a lid. Cook it at high flame until it gets 2 whistles then lower the flame to simmer for 5 minutes and turn off the flame, Let the pressure release naturally.
Open the cooker, mix the rice and milk mixture nicely. Rice grain is cooked then add in milk again. Again pressure cook it at low flame for 5 to 7 minutes then take the lid off and mix it again nicely as it may stick to the bottom.
(Note– Always keep an eye while cooking kheer as it has a slow cooking process, It is cooked until it becomes thick at low flame. So you need to stir it every now and then so it may not stick to the bottom or get burnt.)
Flavoring
Add cardamom powder in it and mix it well. Again cover and cook it at low flame for 5 to 7 minutes, make sure to stir it more often. you can cover the cooker with a plate or lid, don’t close it you only need to cover it.
(Note– After this stage, we will cover and cook the kheer at low flame for 3 to 4 times or until it becomes thick and stir it more often as well)
After 5 to 7 minutes take off the plate or a lid and add thick malai to it, again mix it well then cover and cook for another 5 to 7 minutes.
Again take off the lid, add sugar, and chopped dry fruits in it. mix it nicely, cover and cook for another 5 to 8 minutes.
Open the lid and check the kheer if it has the perfect thick consistency also remember that after cooling down it will become thicker. If the kheer has become thick then turn off the flame, If not then repeat this process once more.
This kheer can be served warm or cold, top it with chopped dry fruits, and it’s ready to serve.
Top tips
- Use full-fat milk for this recipe.
- While cooking the kheer make sure to stir very often using a ladle to prevent it from burning.
- Sugar can be substituted with brown sugar and condensed milk.
- Cardamom powder can be substituted with kesar or saffron strands.
- Do not thicken the kheer too much while cooking as the kheer becomes thick after cooking. So, adjust the consistency accordingly.
- Kheer tastes best when served chilled.
- Rice kheer lasts for days. Bring it to room temperature before storing it.
FAQs
What is kheer called in English?
Kheer is known as sweet rice pudding in English and in the southern part of India, it is known as payasam.
How to thicken milk for kheer?
Making kheer is a slow cooking process, milk is cooked at a low flame with dry fruits, rice, malai, and sugar until it thickens. No thickening agent like cornflour or cornstarch is used as it becomes thicks while cooking.
Which type of rice is suitable for kheer?
I have used basmati mogra rice for kheer and mostly, basmati rice is used for kheer.
What is the difference between phirni and rice kheer?
Phirni is also smooth and thick in consistency, it is made with ground rice. kheer is grainy and thick, it is made with whole rice grain.
How long does kheer last in the fridge?
In summer it stays good for 1 to 2 days and in winter it stays for 2 to 3 days.
Can we reheat kheer?
Yes, you can reheat it and if the kheer becomes too much thick then add little milk and reheat it, you will get a perfect consistency.
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Recipe card
Rice kheer recipe in pressure cooker (chawal kheer recipe)
Learn how to make rice kheer recipe in a pressure cooker, making kheer is a slow cooking process. it is rich, creamy, flavourful, delicious, infused with cardamom powder, and a perfect dessert for festive days or after-dinner treats.
Ingredients
- 1/3 cup rice
- 4 cup milk
- 1/2 teaspoon cardamom powder
- 1/4 cup fresh malai
- chopped dryfruits
Instructions
- In a bowl add ⅓ cup price and wash it twice, drain off all the water then cover and rest it for 10 minutes. If you're in a hurry then you can skip the resting process.
- In a pressure cooker add 2 cups full-fat milk and rice, mix it well and close the cooker with a lid. Cook it at high flame until it gets 2 whistles then lower the flame to simmer for 5 minutes and turn off the flame, Let the pressure release naturally.
- Open the cooker, mix the rice and milk mixture nicely then add in 2 cup milk again. Again pressure cook it at low flame for 5 to 7 minutes then take the lid off and mix it again nicely as it may stick to the bottom.
- Add ½ tsp cardamom powder in it and mix it well. Again cover and cook it at low flame for 5 to 7 minutes, make sure to stir it more often. you can cover the cooker with a plate or lid, don't close it you only need to cover it.
- After 5 to 7 minutes take off the plate or a lid and add 1/4 cup thick malai in it, again mix it well then cover and cook for another 5 to 7 minutes.
- Again take off the lid, add sugar, and chopped dry fruits in it. mix it nicely, cover and cook for another 5 to 8 minutes.
- Open the lid and check the kheer if it has the perfect thick consistency also remember that after cooling down it will become thicker. If the kheer has become thick then turn off the flame, If not then repeat this process once more.
- This kheer can be served warm or cold, top it with chopped dry fruits, and it's ready to serve.
Notes
- Use full-fat milk for this recipe.
- While cooking the kheer make sure to stir very often using a ladle to prevent it from burning.
- Sugar can be substituted with brown sugar and condensed milk.
- Cardamom powder can be substituted with kesar or saffron strands.
- Do not thicken the kheer too much while cooking as the kheer becomes thick after cooking. So, adjust the consistency accordingly.
- Kheer tastes best when served chilled.
- Rice kheer lasts for days. Bring it to room temperature
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 101mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 8g
All information presented are intended for informational purposes only.
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