Monthly Archives: February 2017

I can haz KHEER! (Instant Pot Indian Rice Pudding)

img_0482Most people probably go to Indian restaurants for the lovely delicious curries and entrees…weirdo that I am I mainly go for two things: the fresh-from-the-oven naan, and the kheer, a delicious soupy cardamom-spiced rice pudding. I’ve attempted to make it time and time again, and it’s never right. So I finally gave up.

Till now. When my friend Beena told me how a lot of Indian cooking not only is better in but depends on a pressure cooker, I figured it was time to try again.

It worked. Easy. Delicious.

Ingredients:

  • 1/2 cup basmati rice
  • 4 cups milk
  • 1/2 cup sugar
  • 1 tsp cardamom powder
  • 1/3 cup sliced, chopped, or slivered pistachios or almonds (my daughter is allergic to pistachios, which is why we never to go Indian restaurants as a family)
  • 1/4 cup raisins if you want (I don’t care for them in my rice pudding)

Directions:

  1. Place rice and milk into Instant Pot
  2. Cook 20 minutes on high pressure on manual, then let pressure release naturally (about 15-20 minutes).
  3. Open lid. Stir; rice will be very soupy. Stir in sugar, cardamom, and nuts.
  4. Let cool; it will thicken as it stands

That’s it. (Although I bet a splash of rosewater would be lovely…)

This was incredibly easy–I will make this again and again. I can haz kheer! At home! On my own!

Advertisements

Instant Pot Curried Lentils and Rice

I found another one! A healthy and completely hands-off Instant Pot recipe.

One of my favorite things to cook, especially when I’m trying to get a handle on my junk food and too-much-meat eating habits, is a nice spicy mixture of green lentils and brown rice. But I haven’t been able to find any recipes online for what I was looking for for the Instant Pot.

So, as is my way, I made something up myself. And it’s exactly what I wanted. I’ll be making this a lot. Not super-fast, honestly, but the hands-off aspect is not to be beaten.

curriedlentilsriceIngredients:

  • 1 cup green or brown lentils
  • 1 cup brown basmati rice
  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • 2-3 cloves minced garlic
  • 2 1/2 cups water or stock
  • 3-4 tbs. curry powder (I use mostly mild and 1 tbs sweet; it depends how hot you like it!)
  • 1/3 cup coconut milk or yogurt (opt)

Put all ingredients except coconut milk into the Instant Pot, cook on Manual 22 minutes, let sit on slow release another 15-20 minutes, release pressure. If desired, stir in 1/3 cup or so coconut milk or yogurt. (You could probably make it with coconut milk subbing for some of the stock too if you wished.)

(Disclosure: whenever in a recipe I say “a bell pepper and an onion, chopped”–I mean “drop in a bag of Trader Joe’s frozen bell peppers and onions.” I buy about 10 at a time and have to replace them frequently. )

This is excellent! It will become one of my take-to-work lunch staples.