Instant Pot Rice Kheer

Ingredients

• 0.25 cup Basmati rice
• 4 cups Whole milk
• 0.5 cup Sugar
• 4 pieces Green cardamom pods, crushed
• 1 tablespoon Ghee
• 1 pinch Saffron strands(optional)
• 1 tablespoon Cashews, chopped
• 1 tablespoon Raisins
• 1 tablespoon Almonds, slivered
• 0.5 teaspoon Rose water(optional)

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear, then drain.

2. 2

   Turn on the Instant Pot to 'Sauté' mode and melt the ghee. Lightly toast the cashews and raisins until golden, then remove and set aside.

3. 3

   Add the rinsed rice to the pot and sauté for 1 minute to coat with the remaining ghee.

4. 4

   Pour in the milk and add the crushed cardamom pods and saffron strands.

5. 5

   Close the lid, set the valve to 'Sealing', and select 'Porridge' mode or 'High Pressure' for 20 minutes.

6. 6

   Once the timer goes off, allow a natural pressure release (NPR) for at least 10 minutes before venting the remaining steam.

7. 7

   Open the lid, stir in the sugar, and select 'Sauté' mode for 2-3 minutes, stirring constantly until the kheer thickens to your liking.

8. 8

   Stir in the toasted nuts, raisins, and rose water, then serve warm or chilled.