Instant Pot Rice Pudding

Instant Pot Rice Pudding

Quick and delicious rice pudding (aka Kheer) that’s super sweet, rich, and creamy. This is a set-&-forget recipe and tastes best when chilled.

Let’s go!

Print

4.86 from 7 votes

Instant Pot Rice Pudding

Quick and delicious vegan instant pot rice pudding recipe.

Save Recipe Recipe Saved Pin Recipe

Course -Dessert

Cuisine -Indian

Keyword -dessert, indian, instant pot, pudding, rice

Prep Time -3 minutes minutes

Cook Time -20 minutes minutes

Total Time -23 minutes minutes

Servings -4

Calories -354kcal

Author -Veganbell

Download my cookbooksIf you enjoy my recipes, check out my cookbooks!

Recipe Video

Ingredients

• 1/2 cup basmati rice
• 4 cups plant-based milk (almond/soy/cashew)
• 8 saffron strands
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped almonds
• 2 tablespoons chopped cashews
• 2 tablespoons chopped raisins
• 2 tablespoons chopped apricots
• 1/2 cup sugar
• 1/4 teaspoon nutmeg powder

Instructions

• Rinse basmati rice a few times or until the water runs clean. Transfer it to a large bowl and add 2 cups of hot water. Soak for 30 minutes.
• *After 30 minutes* Drain and transfer the rice to your Instant Pot. Add all the remaining ingredients (except Nutmeg Powder). Mix well.
• Close the lid, seal the valve, and set the timer to 20 minutes over High Pressure. Once the timer's up, allow the pressure to release naturally for 8-10 minutes.
• Open the lid, and give it a quick mix. Add nutmeg powder and stir well.
• Instant Pot Rice Pudding is ready. Garnish with chopped nuts and rose petals. Serve hot or chilled (the pudding thickens up as it cools down, and tastes best when chilled).
• We'd love to see your recreation of this pudding. Do share with us @veganbell24 on Instagram. Thanks for visiting Veganbell!

Over 150 recipes!Mobile-friendly e-cookbooks

Nutrition

Calories: 354 kcal | Carbohydrates: 77 g | Protein: 7 g | Fat: 11 g | Saturated Fat: 1 g | Sodium: 440 mg | Potassium: 324 mg | Fiber: 4 g | Sugar: 40 g | Vitamin A: 355 IU | Vitamin C: 1 mg | Calcium: 432 mg | Iron: 1 mg

If you liked this recipe, check out this delicious Vegan Dal Makhani I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!