Kheer

Preparation Wash rice a few times & drain completely

Chop the nuts & set aside

How to make rice kheer Pour ¼ cup water to a large heavy bottom pot

This prevents kheer from getting scorched at the bottom

Then pour milk & bring to a boil

Keep stirring the milk often to prevent the fats getting stuck to the bottom

Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy

Keep stirring often to prevent the milk getting scorched at the bottom

Stir in the sugar and continue to cook until the rice kheer turns thick

Keep stirring often in between to prevent burning

Add cardamom powder, rose water and nuts

Stir and continue to cook for 5 minutes

Turn off when the rice kheer reaches a desired consistency, slightly runny

Kheer thickens once it cools down

Garnish rice kheer with more nuts and serve

Optional – Most people don’t like ghee in their kheer

You can also skip this

Heat 1 tbsp ghee in a small pan and fry the cashews until golden

Then add raisins and stir until they turn plump

Remove them and set aside

Instant pot kheer Press the saute button

Optional – add 1 tablespoon ghee or butter to the inner pot of the Instant pot

Fry the cashews until light golden

Then add raisins and fry for 30 seconds

Remove to a plate

Pour ¼ cup water to avoid burning and then pour milk

Then add rice & sugar to the inner pot of Instant pot

Mix all of them together

Secure the lid of the instant pot

Position the steam release handle to sealing

Next press the porridge button

Set the timer to 18 mins

When it is done press cancel & switch off

Wait for the pressure to release naturally

When the float valve drops, open the lid and add cardamom powder & rose water

Stir well

Rice kheer will be runny at this stage

Give a good stir

For a thicker consistency you cook on saute mode for a few mins until thick

It will thicken further after cooling

Transfer kheer to serving bowls & garnish with nuts & raisins

You can also chill the rice kheer and serve