Rice Kheer In The Pressure Cooker Shouldn’t be This Easy! (Rice Pudding)

I have talked about fellow blogger Two Sleeves and her Indian cookbook for the pressure cooker before. Tonight I used her Rice Kheer recipe as a guide for making my Rice Kheer. I changed it up a bit because I just have to. It was delicious. Her recipe says it serves 6 but that would be very small portions, I would say 4.

I like mine thick but if you want to thin it out add more milk or even a bit of cream. You can eat this at any temperature and it works. Mine was just warm as I took the pressure cooker lid off after 5 minutes on keep warm, gave it a stir and put the lid back on with the cooker unplugged.

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Rice Kheer - Muffinmum.com

  • Servings: 4
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Ingredients

1 tablespoon butter

1/4 cups raisins or other small dried fruit (I used goji berries)

1/4 cup nuts cut into pieces (I used almonds and cut each into 2 pieces)

4 green cardamom pods

1/2 stick cinnamon bark

1/4 cup basmati rice

2 cups of milk (I used trim milk)

1/2 cup water

1/4 cup brown sugar (I used demerara)

Method

Heat pressure cooker in saute mode

When hot add the butter when melted add nuts, fruit, cardamom and cinnamon

Cook for 2 minutes or until you can smell the cardamom

Add the rice and stir until coated

Tip in milk, water and sugar

Put the lid on and set to pressure cook for 15 minutes

At the end of cooking leave the steam to release naturally

Serve as is or with more nuts, fruit and a bit of cream

 

 

 

 

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Chicken Tortilla Soup- Another Pressure Cooker Success And Keeper.

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I didn’t expect us to love this but we did. It is way to easy and a great way to use up those random last tortilla bread, stick them in the freezer and defrost when you are making this.

I warmed ours in a frying pan before cutting them and we had toasted one each too. All you do is heat the pan and put the bread in, turn when it gets a few bubbles and then remove when it is browned. They taste so much better this way.

For the spices, I had some Simon Gault Mexico Fiesta spice mix knocking around so used 3 teaspoons of that. The spices in the recipe will be similar if you don’t have any but it is handy to make life easy. You could even use up the half packet of taco seasoning you have in the cupboard.

This recipe is so easy and I hope you and yours like it too. I read several recipes and came up with this one. Adjust the chili level to your families taste. I kept it mild and we added our own tabasco and jalapenos.

Chicken Tortilla Soup- Muffinmum.com

  • Servings: 4
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1 tbs olive oil

1 chopped onion

2 cloves chopped garlic

1  fresh chili (your choice with heat) chopped

1 tsp chili powder

1 tsp cumin powder

1 tsp paprika (smoked is fine)

1/2 tsp cinnamon

2 cups of chicken broth (Oxo is fine)

1 400g tin black beans

2 x 400g tin tomatoes

1 cup frozen corn

1/4 cup lime juice (plastic bottle here, classy!)

1 large chicken breast

Tortilla bread

Heat the olive oil, saute the onion for 3-4 minutes, add garlic and chili

When the onion is soft add the spices and stir for a minute

Add the chicken broth, drained beans, tinned toms, corn, lime juice and place the chicken breast on top

Turn multicooker to pressure cook, set for 7 minutes

Let sit to release steam for 10 minutes (toast your tortillas!)

Open, remove the chicken, shred and return to the cooker, add tortilla strips and stir

Serve with all the bits you like – cheese, coriander, more chili and things like that

Enjoy