Clean the Instant Pot properly to make sure there is no residue. This is an important step to make sure the milk doesn’t curdle while cooking.
Soak Basmati rice in 2 cups of water for about 30 minutes. After 30 minutes, rinse the rice and set it aside.
If you are using saffron, soak the saffron strands in about two tablespoons of warm water. Set aside.
Set the Instant Pot on Sauté mode on ‘Low’ setting and heat the ghee. After about 2 minutes, add cashews, and raisins.
When the cashews turn golden brown, add the rinsed rice and sauté it for about 2 minutes. Add sugar and mix well.
The sugar will start to melt. Continue to cook till the sugar starts to caramelize (in about 5 minutes). This is an optional step but this is what gives the kheer the gorgeous light- brown color.
Add milk and mix well. Deglaze the pot - i.e make sure there is nothing stuck to the bottom of the pot.
Press Cancel to turn off the Sauté mode, close the lid, and put on Porridge mode for 12 minutes.
When the cooking cycle is complete, allow the pressure to release naturally. (It will take about 20 minutes).
Move the steam valve to venting. Open the lid and add in the saffron along with the water it was soaked in. Add ground cardamom, along with pistachios and slivered almonds. Mix well.
Serve it warm or cold.
Notes
Helpful Tips
Steep the saffron in water instead of milk to get the deep red color.
Add a pinch of salt to enhance the flavor.
While caramelizing the sugar is optional, allowing the sugar to turn light brown gives the kheer its gorgeous light-brown color.
Finish the dish with cardamom powder instead of adding during the cooking process. This helps retain the cardamom flavor and allows you to use a smaller amount.
The kheer thickens with time, add more milk to dilute it to the desired consistency.
Variations
Rice pudding tastes great without nuts as well – feel free to skip it.
Add a pinch of ground cinnamon (or to taste) for a twist.
Replace ½ cup of milk with an equal amount of sweetened condensed milk to make it extra creamy. Use only ½ cup of sugar instead of 3/4th cup.
You can substitute sugar with jaggery. Replace the 3/4th cup of sugar with 1 cup of jaggery.