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This Instant Pot Rice Pudding is a modern twist on the classic Indian dessert, Kheer. Traditionally slow-cooked over the stovetop, this recipe streamlines the process using an Instant Pot for convenience and consistent results. The dish combines fragrant basmati rice with creamy plant-based milk, sweetened with sugar, and enriched with dried fruits, nuts, and warm spices.
Perfect for festive occasions or as a comforting treat, this rice pudding offers a unique depth of flavor from saffron and cardamom. Nutmeg adds a warm, earthy finish, while the garnishing of nuts and rose petals elevates its presentation. Its rich and creamy texture makes it versatile enough to be enjoyed warm during colder months or chilled as a refreshing dessert.
Preparation is straightforward, requiring minimal hands-on time. The rice is soaked to ensure even cooking, while the Instant Pot takes care of the rest, transforming simple ingredients into a delightful dessert. The pudding thickens as it cools, intensifying the flavors and creating a luscious, satisfying dish.
Whether served as part of a holiday meal, offered as a quick dessert, or prepared for meal prep, this recipe is a reliable and versatile option. Its adaptability to various dietary needs—gluten-free and soy-free with appropriate substitutions—makes it accessible to a wide audience.
Rinse Rice: Rinse 1/2 cup basmati rice a few times or until the water runs clean.
Soak Rice: Transfer the rinsed rice to a large bowl and add 2 cups of hot water. Soak for 30 minutes.
Combine Ingredients: After 30 minutes, drain the rice and transfer it to your Instant Pot. Add 4 cups oat milk (or almond milk), 8 saffron strands, 1/4 teaspoon cardamom powder, 2 tablespoons each of chopped almonds, cashews, raisins, and apricots, and 1/2 cup sugar. Mix well.
Pressure Cook: 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.
Add Spice: Open the lid, and give it a quick mix. Add 1/4 teaspoon nutmeg powder and stir well.
Final Touch: Instant Pot Rice Pudding is ready. Garnish with additional chopped nuts and rose petals. Serve hot or chilled (the pudding thickens up as it cools down, and tastes best when chilled).
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Yes, though it adds a unique, subtle flavor and color that enhances the dish.
Maple syrup, coconut sugar, or agave syrup work well.
Grease the Instant Pot lightly or use a non-stick inner pot.
Yes, simmer over low heat, stirring frequently to prevent burning.
Freezing is not recommended as the texture may change.
Add a splash of coconut cream or extra almond milk after cooking.
Arborio rice or any short-grain rice can work as a substitute.
Yes, but consider reducing the sugar content for a less sweet version.
Mix in some protein powder or serve with a dollop of vegan yogurt.
Try pistachios, coconut flakes, or a drizzle of date syrup.
Yes, it will thicken significantly, so adjust the consistency before serving.
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