Rice Kheer

Cook Time: 35 mins

Cook Time: 35 mins

Cooling time: 10 Mins

Cooling time: 10 Mins

Total time: 45 mins

Total time: 45 mins

Yield: 2-3 Servings

Yield: 2-3 Servings

INGREDIENTS:

  • 1/2 cup Daawat Traditional Basmati Rice, washed thoroughly
  • 200 ml of water
  • 2 1/2 cups whole milk
  • 1/2 cup granulated sugar (I used cane sugar)
  • 1 1/2 tbsp ghee
  • 2 cloves
  • 1 small piece of cinnamon stick
  • 1 tsp pistachio butter (optional)
  • 1/2 tsp saffron strands
  • 1/2 tsp cardamom powder
  • Crushed pistachio to garnish

Cook:

  1. Heat the instant pot on sauté mode for 20 minutes, once hot add ghee, cloves, and cinnamon stick.
  2. Then add washed Traditional Basmati Rice. Then add water. Let it cook for a few minutes.
  3. Once the rice is halfway cooked add milk, let the milk and rice come to a boil. Add sugar, pistachio butter, saffron, cardamom powder.
  4. Mix well then close the lid and cook on high for 10 minutes.
  5. Let it look down, top with pistachios.
  6. Serve it warm or cold