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.
Rice Kheer - Muffinmum.com
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
Muffin Mum 