Instant Pot Vegan Rice Pudding Recipe (Kheer)
Today we are making an Instant Pot Vegan Rice Pudding Recipe (Kheer)! Kheer, or Indian rice pudding, is a beloved dessert throughout South Asia, celebrated for its creamy texture, gentle sweetness, and aromatic spices. Traditionally, kheer is made by simmering rice with milk, sugar, and fragrant spices like cardamom until the rice softens and absorbs the flavors, creating a thick and comforting pudding. Often enriched with nuts and dried fruits such as cashews and raisins, kheer holds a special place at festive occasions and family gatherings, where it’s served as a treat that feels both indulgent and wholesome.
However, making kheer the traditional way can take time, requiring slow simmering and frequent stirring to achieve that perfectly creamy consistency. This Instant Pot Vegan Rice Pudding recipe offers a modern twist on classic kheer, delivering all the flavor with much less effort. By using the Instant Pot, you can streamline the process and skip the need for constant monitoring. In this vegan version, plant-based milk provides a rich base while coconut sugar adds a hint of caramelized sweetness, keeping the recipe dairy-free and suited for those with dietary restrictions.
With a few simple ingredients and the ease of the Instant Pot, this vegan kheer comes together effortlessly. Just a small amount of brown rice, coconut sugar, and a touch of cardamom is enough to bring that warm, cozy flavor you love. The Instant Pot’s pressure cooking locks in the creaminess and infuses the pudding with spices, while chopped cashews and golden raisins add a delightful texture in every bite. This easy recipe makes it possible to enjoy homemade kheer anytime, even on busy days, without sacrificing the flavors that make it so special.
Why You’ll Love This Instant Pot Vegan Rice Pudding
Effortless Without the Fuss: With the Instant Pot, you can skip the hours of slow cooking and stirring usually needed for kheer. This recipe lets you set it, forget it, and return to a perfectly creamy dessert that tastes like it’s been slow-cooked.
Perfect for Cozy Vegan Comfort: This kheer delivers the comfort and nostalgia of traditional rice pudding in a completely vegan form, making it ideal for anyone craving something warm and cozy without dairy.
Substitutions
Rice: Use basmati rice for a more traditional Indian flavor. Use jasmine rice, short grain rice or brown rice for extra fiber and a nuttier taste. Brown rice will require a slightly longer cooking time in the Instant Pot.
Oat Milk: Swap in cashew milk, almond milk or another favorite milk of choice. I recommend to stay away from soy milk and coconut milk, as some brands of these milks have a strong taste when heated, and will throw off the flavor of the kheer. Certain almond milks have this as well, so be careful on choosing your favorite. I recommend Silk brand oat milk here.
Xylitol: This is a refined sugar-free version of sugar that can be used in a 1:1 ratio. Use golden cane sugar or white beet sugar instead. White beet sugar is like white sugar, but it is made of beets and is vegan – normally, white sugar isn’t vegan due to the processing step which uses bone char.
Green Cardamom Powder: This comes from the green cardamom pods, which you can crush to make powder in a spice grinder. Do not substitute. These can be found in Indian grocery stores, or the Asian foods aisle of some grocery chain stores.
Saffron Threads: These can be left out if unavailable, or can be found in Indian grocery stores.
Cashews: Slivered almonds would be the best substitute. If using cashews, choose raw and not roasted.
Golden Raisins: Use plump black raisins instead.
Instant Pot Vegan Rice Pudding Recipe Notes
- Always rinse the rice thoroughly until the water runs clear. This helps remove excess starch, which can make the kheer too thick. Soaking the rice for 15-20 minutes before cooking also helps it cook faster and more evenly.
- Rose water is a popular addition to kheer. If desired, it’s best to add it toward the end of cooking. Start by gently stirring in a half teaspoon, then letting the kheer rest for 1-2 minutes before serving. Stirring too much can make the aroma dissipate quickly.
More Recipes You’ll Love
Instant Pot Mango Coconut Sticky Rice
If you make this Instant Pot Vegan Rice Pudding Recipe (Kheer), then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Instant Pot Vegan Rice Pudding Recipe (Kheer)
Equipment
- Instant Pot
Ingredients
- ½ cup white Basmati rice dry
- 1½ cups water
- 2⅔ cups unsweetened oat milk
- ¼ cup xylitol
- ½ tsp green cardamom seed powder
- 2 threads saffron
- pink salt
- ½ tsp vanilla extract
- 2 tbsp raw cashews chopped
- 2 tbsp golden raisins
Instructions
- Rinse the rice in a large bowl, until the water runs clear.
- Add ½ cup of rice and 1½ cups water to the Instant Pot. Close the lid, set the valve to "Sealing," and pressure cook on High for 5 minutes. After this is done, let it sit with the pressure valve closed for 10 minutes.
- Open the Instant Pot lid and switch to "Sauté" mode. Stir in the oat milk, xylitol, cardamom, and saffron threads. Continue stirring occasionally, cooking for 10–15 minutes until the mixture thickens to a creamy consistency.
- Stir in the pink salt and vanilla extract. Turn off the Instant Pot.
- In a small pan over medium heat, toast the chopped cashews until lightly golden. Add the raisins and a pinch of cardamom powder, stirring for another 1–2 minutes until fragrant.
- Fold the toasted cashews and raisins into the rice pudding, and sprinkle some on top.
- Serve warm, or place in the refrigerator to serve chilled. Note: Kheer tastes even better after resting for a few hours or overnight in the fridge!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
