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.


  • 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)


  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!


Posted on February 15, 2017, in Uncategorized. Bookmark the permalink. 1 Comment.

  1. Oh yum! Must try this one. I love anything with cardamom in it. I notice you haven’t posted in a few months (do I have that right?). Same here. Life gets busy and priorities change. Still…I’ve enjoyed reading through your stuff and first came upon it while researching picaridin in insect repellents. TY.

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