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 leftover coconut milk from making Korma so I had to come up with some use for it.
Kheer Rice Pudding | A Traditional Indian Dessert Pudding
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.
Can This Kheer Recipe Be Made Dairy-Free?
Yes. What I love the most about rice pudding is how you can easily turn it into a dairy-free recipe by omitting the evaporated milk. Simply substitute the evaporated milk with oat milk or another thick, non-dairy milk.
How Do You Thicken Kheer?
When you cook the coconut milk under pressure, it will begin to slightly separate. This will cause the Kheer to become thicker.
As you stir the rice pudding together, this will incorporate the coconut milk back into the pudding that has separated and the flavor will be unchanged but the pudding will remain thick.
Do Eat Kheer Hot Or Cold?
You can eat it either way. Kheer is delicious hot or cold. Most people adjust the temperature to compliment what the temperature is outside. If it's hot, I prefer a refreshing cool rice pudding. When it's cold outside, a warm kheer is a nice treat to warm up with.
Can You Freeze Rice Pudding?
You CAN freeze rice pudding. However, I can't say I've ever had any leftovers to want to try it myself.
Want More Rice Pudding Recipes?
If you love rice pudding, I have several other recipes you should try!
- Black Rice Pudding- Delicious Thai dessert.
- Indian Rice Pudding- Thick and creamy rice pudding.
- Arroz Pina Colada- A completely indulgent pudding recipe.
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.
However, if you prefer to measure the correct way, I added specific measurements below.
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- Place Aborio rice, evaporated milk, half the can of coconut milk, water, sugar, raisins, cashew, cardamom and saffron into the Instant Pot.
- Close the lid and press PRESSURE COOK. Cook on HIGH PRESSURE for 20 minutes. Allow the pot to rest 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. Mix everything together well.
- Add in remaining coconut milk and stir well. At this point, the saffron strands should start to yield their color as well., so the milk is going to take on a creamy texture as well as a creamy color.
- Serve hot or chilled.
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Want More Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe.
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna- You won't even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.