I use instant pot to make this delicious and super easy Indian sweet dish. Here, i am giving both methods to make this dish: in the instant pot and on the stove.
Ingredients:
- 1 cup Basmati or any rice
- 10 cups milk
- 1 cup sugar
- 1 tbs clarified butter (ghee)
- ¼ cup Cashew
- ¼ cup raisins
- ¼ cup almond pieces
- 6-8 Saffron threads
- 1 tsp cardamom powder
2 Methods:
1. Instant pot
- Wash the rice and soak it in water for 20 minutes. Drain and keep it aside.
- Turn on saute mode of instant pot
- Add ghee and let it melt
- Add cashew, raisins, and almond pieces and roast them well
- Add rice and saute it for 1 minute
- Turn off the saute mode
- Add milk, sugar, cardamom powder, and saffron threads
- Mix well
- Close the lid, seal the valve, and press Porridge mode. It is preset to 30 minutes
- Rice pudding is ready. Enjoy it either hot or cold as per your taste!
2. On the stove:
- Wash the rice and soak it in water for 20 minutes. Drain and keep it aside.
- Take a thick bottom pot and add ghee to it. Let it melt. Roast all the dry fruits in ghee and keep them aside.
- Add milk to the same pot. Bring it to a boil on a medium flame.
- Reduce (thicken) the milk to desired consistency with stirring.
- Add rice and cook it until it is soft and slightly mushy.
- Add sugar.
- Lower the flame and cook until the kheer thickens. You have to stir often.
- Add cashew, almonds, raisins, saffron, and cardamom powder and mix well.
- When it reaches a thick consistency, turn off the stove.
- It thickens more upon cooling down.
Back to Savi’s Kitchen!