So this is a fusion Kheer. Traditional kheer is laborious, but it also uses basmati rice and milk that is painstakingly reduced over a low flame. I, on the other hand, am impatient, and what's more important, I had left over coconut milk from making the Korma so I had to come up with some use for it.
Kheer Rice Pudding | A Traditional Indian Dessert Pudding
The other thing is, I love my basmati, but it seems a little odd to use basmati when what you really want is a creamy texture. Isn't that what arborio was made for? A creamy texture? It was time to experiment.
In the recipe below, I used a 5 ounce can of evaporated milk. And because I hate washing dishes, I used this can to measure the other ingredients. So 1 can of evaporated milk, fill that can with coconut milk and add, 2 of those cans filled with water...that's how us non-professional chefs measure things. It worked really well so here's the recipe.
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- Put rice, coconut milk, water, sugar, raisins, cashews, and saffron strands into the Instant Pot
- Close the lid and cook on HIGH Pressure for 20 minutes. Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure.
- When you open the pot, you'll see a little bit of curdling, don't worry about this. Add in ground cardamom and mix everything together well. You may want to thin a little with almond milk or additional coconut milk.
- Eat some hot, and put the rest in the fridge to eat cold so you can see which way you like it. I like it both ways 🙂
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