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Rice Pudding (Kheer) made in Electric Pressure cooker Recipe

Traditional Indian Rice Pudding (Kheer) is adapted to prepare in Electric Pressure Cooker

Whole milk and Heavy cream are substituted with water and Half 'n Half to reduce boil-over. The cooking is done in two phases. During Phase I, rice is basically cooked till tender. Sugar is not added so it does not hinder cooking rice. Phase II is basically to sweeten and thicken the pudding. Raisins are added only during Phase II so they do become plump but not burst open.

Ingredients

Phase I

1. Water: 2 Cups
2. White Basmati Rice: 1 Cup
3. Sea Salt: ¼ teaspoon

4. Un-salted butter: 2 Tablespoon

5. Cardamom powder: ¼ teaspoon

6. Slivered Blanched Almonds (optional): ¼ Cup

Phase II

7. Half 'n Half Cream: ½ cup

8. Sugar: ¾ Cup
9. Yellow raisins (optional): ¼ Cup
10. Nutmeg powder: ¼ teaspoon

Method

Phase I Basic Cooking

1. Add item1 through 6 to Pressure Cooker Pot. Stir.

2. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 6 minutes. START the pressure cooker.

3. After cooking time has elapsed, it will enter WARM mode and start dissipating pressure. Wait about 20 minutes till the pressure is fully dissipate naturally

Phase II Finish

4. Un-lock and open the the lid. Add remaining ingredients. Stir well.

5. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 6 minutes. START the pressure cooker.

6. After cooking time is elapsed, it will enter WARM mode. Leave it in WARM mode for about 20 minutes to naturally dissipate pressure.

7. Transfer the contents to a glass dish. Let it cool till it comes to room temperature. Store in refrigerator for about 2 hours before serving

RETURN TO ELECTRIC PRESSURE COOKING

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