As a busy family, we know how much you’ll appreciate this vegan Instant Pot rice kheer. It’s a creamy, comforting dessert that’s surprisingly simple to make!
Traditionally, kheer takes a while to cook, but with the Instant Pot, you can cut down on time without losing any of the rich, sweet flavors.
Made with plant-based milk, rice, and sugar, then topped with a hint of saffron and cardamom, this pudding is great for sharing.
Whether you serve it warm or chilled, it’s always a winner for special occasions or a cozy family night.
With this recipe, you can enjoy the rich, traditional taste of rice kheer, but with less effort—and all vegan, of course!
Why Make Instant Pot Rice Kheer?
We get it—when you’re juggling family life, quick and easy recipes are a must. This Instant Pot rice kheer is just what you need because:
- It’s simple: You only need three main ingredients: rice, plant-based milk, and sugar. Everything else just adds extra flavor.
- Hands-free cooking: With the Instant Pot, you can pop in the ingredients and let it do the hard work for you—no need for constant stirring.
- Make it ahead: You can prepare kheer in advance and store it in the fridge for up to 3 days. Ideal for those times when you want to plan ahead!
Ingredients for Vegan Rice Kheer
This recipe keeps things simple with just a few pantry staples and some traditional flavors we love:
- 5 Cups Almond Milk (or your favorite plant-based milk): We love almond or cashew milk for a creamy base, but oat milk works great, too.
- ½ Cup Basmati Rice: Rinse and drain the rice to remove extra starch. Basmati has a lovely fragrance, but other types of rice can be used if needed.
- ½ Cup Sugar: You can adjust the sweetness depending on your preference.
- ¼ Cup Sliced Almonds: These add a nice crunch. You can use pre-sliced almonds or chop your own.
- 2 Tablespoons Chopped Pistachios: For added texture and flavor.
- ½ Teaspoon Ground Cardamom: Freshly ground cardamom gives the best aroma, but pre-ground works, too.
- A Pinch of Saffron: Soak saffron strands in warm almond milk to release their flavor.
- ¼ Cup Water: This helps prevent the milk from burning.
How To Make Vegan Rice Kheer Using an Instant Pot
- Set your Instant Pot to SAUTE and bring the water to a boil.
- Once the water is boiling, add the almond milk.
- Stir in the rinsed basmati rice. Close the lid and set the valve to SEALING.
- Select the PORRIDGE setting and cook on high pressure for 20 minutes.
- While the kheer is cooking, soak the saffron strands in 1 tablespoon of warm almond milk.
- After cooking, let the Instant Pot release pressure naturally.
- Open the lid, stir the kheer, and mash the rice slightly for a creamier texture.
- Add the sugar, almonds, pistachios, cardamom, and saffron (along with the soaking milk). Stir well.
- Set the Instant Pot back to SAUTE and cook for 2-3 more minutes, stirring continuously, until the kheer thickens.
- Serve warm or chilled, depending on what your family prefers!
Rice Kheer Serving Suggestions
At our house, kheer is a versatile treat! You can enjoy it hot right after cooking, which is especially comforting on cold days.
Or, if it’s a warmer day, let the kheer cool and refrigerate it for a chilled dessert. Sprinkle some extra nuts on top for added crunch—our kids love it!
Storage Suggestions for Rice Kheer
If you’re making kheer in advance, store it in an airtight container in the fridge for up to 3 days. Since kheer thickens as it cools, just add a splash of almond milk to loosen it up before serving.
For longer storage, freeze it in a sealed container for up to 2 months. Defrost in the fridge overnight and reheat gently before serving. It’s a great dessert to have on hand for busy weeks.
Rice Kheer Substitutions and Variations
- One of the best things about Kheer is how easy it is to customize!
- Swap out white sugar for coconut sugar or jaggery to add depth of flavor.
- Switch cardamom for cinnamon, or add a teaspoon of vanilla extract for a slightly different taste.
- Try other nuts, like walnuts or cashews, or stir in some raisins for extra sweetness.
- For a different texture, add shredded coconut. Just 1 tablespoon mixed in with the nuts and sugar is enough to give it a unique flavor.
Tips for Making Perfect Vegan Rice Kheer
Here are some tips we’ve learned to make sure your kheer turns out just right every time:
- Always rinse and soak your rice before cooking. This helps with the final texture.
- Make sure to clean your Instant Pot well before starting to avoid any savory flavors mixing in with the dessert.
- Soak the saffron strands early in the process so they’re ready to go when you add them.
- For a richer flavor, always use plant-based milk with a creamier texture, like almond or cashew milk.
Final Thoughts
This Instant Pot vegan rice kheer is a total family favorite. It’s simple to make, full of rich flavors, and versatile enough to serve warm or chilled.
Whether you’re prepping it ahead for a busy week or making it fresh for a special occasion, it’s sure to be a hit.
Plus, with the Instant Pot, you can enjoy the flavors of a traditional dessert with way less effort.
Frequently Asked Questions
What rice should I use for kheer pudding?
Basmati is the best choice for kheer because of its fragrance, but any white rice works. Soaking helps soften the rice and improves the texture.
Can I use low-fat plant-based milk for Rice Kheer Pudding ?
You can, but the kheer will be a little less creamy. Almond or cashew milk gives the best texture.
Can I freeze kheer?
Yes, kheer freezes well for up to 2 months. Just defrost it overnight in the fridge and reheat before serving.