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Elaichi Kheer Indian Rice Pudding With taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Sharing StoriesInspiring Change Eating Jewish Kheer Indian Rice Pudding

A comforting Indian rice pudding enriched with cardamom, nuts, and raisins — easy in a pressure cooker and perfect for sharing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 290 kcal

Equipment

  • 1 Pressure cooker with sauté and high-pressure settings

Ingredients
  

Main Ingredients

  • ½ cup Basmati rice rinsed well to remove excess starch
  • 4 cups Whole milk for creaminess
  • ½ cup Sugar
  • ¼ teaspoon Cardamom powder
  • 2 tablespoons Chopped almonds
  • 2 tablespoons Chopped pistachios
  • 1 tablespoon Raisins
  • 1 tablespoon Ghee

Instructions
 

Instructions

  • Wash the basmati rice and soak in water for 30 minutes. Drain before cooking.
  • Heat ghee in pressure cooker on sauté mode. Add drained rice and toast for 2-3 minutes until nutty aromatic.
  • Pour in whole milk and stir. Close lid securely ensuring sealing ring is properly in place.
  • Cook on high pressure for 6 minutes. Wait for float valve to pop indicating full pressure.
  • Use slow release to let steam escape. Carefully open lid after valve drops.
  • Stir in sugar, cardamom powder, chopped almonds, pistachios, and raisins.
  • Simmer on sauté mode for 5 more minutes to melt sugar and thicken kheer.
  • Serve warm, garnished with extra nuts if desired.

Notes

Let kheer cool before storing in fridge. Reheat with a splash of milk to adjust consistency. Optional to add cashews or coconut flakes toward the end.