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Instant Pot Vegan Rice Pudding Recipe (Kheer)

This Instant Pot Vegan Rice Pudding (Kheer) is a creamy and comforting rice dessert from India, with notes of cardamom and saffron!
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Cook Time 35 minutes
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 2 servings

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