Ingredients

The following ingredients have 4 Servings
  • 2/3 cup uncooked basmati rice
  • 5 tablespoons Dixie Crystals granulated sugar
  • 2 tablespoons butter
  • 2 (12 ounces each) cans evaporated milk
  • pinch salt
  • 5 bruised whole cardamom pods
  • 2 tablespoons golden raisins
  • pinch saffron (I prefer generous; use less for a milder flavor)
  • 1/2 cup boiling water
  • 1/4 cup chopped toasted pistachio nuts

Instruction

  • Place saffron in hot water and steep for ten minutes.
  • Add saffron infusion to the instant pot with all other ingredients except the pistachios and stir.
  • Place lid on pressure cooker and seal in a locked position.
  • Set cooker to manual for ten minutes.
  • Allow pressure to release completely before removing lid.
  • Stir kheer to break up any rice lumps, and adjust consistency with milk if you like it thinner (preference varies).
  • Serve kheer garnished with chopped pistachio nuts.