Make creamy, delicious Instant Pot Rice Kheer (Paal Payasam) in 30 minutes with this easy recipe! This rich, and luscious Indian Rice Pudding recipe uses basic ingredients like rice, milk, and sugar. It's a classic must-try Indian dessert for all festivals and special occasions.
Jump to:
- What is Kheer
- Different Types Of Kheer
- What is Paal Payasam
- A Wedding-Favorite Dessert: Paal Payasam
- Why Make Rice Kheer In The Instant Pot
- Best Kheer Recipe
- Why Make This
- Ingredients needed 🧾
- How to make it 🔪
- Serving suggestions 🍽
- Rice Kheer To Be Served Hot Or Cold
- Top recipe tips 💭
- Recipe FAQs
- Best Indian desserts
- Recipe 📖
What is Kheer
Kheer is a beloved and widely enjoyed dessert in Indian households, often served during festive occasions and celebrations. This traditional Indian sweet milk is a creamy, milk-based pudding made with sugar, cardamom, and various ingredients like nuts and saffron for added flavor. While the Indian Kheer shares similarities with other desserts like Phirni and Basundi, each differs in texture and preparation techniques.
This delicious dessert is not limited to Indian cuisine—it is also a staple in Pakistani and Nepali cuisines. However, it's important to note that Kheer is distinct from American-style rice pudding. Indian Kheer has a smooth, pourable consistency and is eggless, unlike the thicker, gelatinous texture of Western Rice Pudding. Whether served warm or chilled, homemade Kheer is an essential part of celebrations across South Asia, with endless variations based on regional preferences and personal tastes.
Different Types Of Kheer
Indian Kheer is a very tasty dessert and can be made with a variety of ingredients to enhance its flavor and texture. Popular additions include rice or chawal, vermicelli (semiyan), coconut, poha (flattened rice), sabudana (tapioca), makhana (fox nuts), oats, quinoa, millets, carrots, or even lentils, making it a versatile and wholesome dessert.
What is Paal Payasam
Paal Payasam or Pysum, known as the South Indian version of Kheer, is a rich, creamy dessert made from milk, rice, and sugar. "Paal" or "Pal" means milk in Tamil, and "Payasam" is derived from the Sanskrit word "Payasa," referring to a milk-based dessert. In traditional South Indian meals, Pal Payasam is often served first during formal or auspicious occasions, and it is also offered as prasadam (a religious offering) in temples.
There are several popular recipe variations of Pal Payasam, with Rice Paal Payasam and Semiyan Paal Payasam being two beloved types. When made with white rice, this Tamil-style dessert is called Arisi Paal Payasam. In Kerala, Milk Payasam is prepared using red rice (Chemba rice), adding a unique regional twist.
This South Indian Rice Pudding shares its roots with the North Indian Chawal (Rice) Kheer, making it a quintessential Indian rice pudding enjoyed across the country. Rice Payasam is known for its creamy, indulgent flavor and is an essential part of celebrations and religious rituals in South India. This traditional Payasam recipe with rice holds a special place in Indian cuisine, with each region putting its spin on this time-honored favorite.
A Wedding-Favorite Dessert: Paal Payasam
Paal Payasam is a beloved and iconic dessert at South Indian weddings, eagerly awaited by guests. It's so popular that some guests engage in playful competitions to see who can enjoy the most cups! Growing up, I would always look forward to family gatherings for the delicious Pal Payasam and Ven Pongal.
At Tamil weddings, the quality of Paal Payasam with rice often defines the caterer's reputation, with many weddings fondly remembered for this rich, creamy dessert. For my wedding, I was just as particular, making sure to choose a caterer in Bombay known for crafting the best Pal Payasam.
This indulgent dessert, made with milk, rice, and sugar, continues to hold a special place in South Indian celebrations, marking the sweetness of new beginnings.
Why Make Rice Kheer In The Instant Pot
Traditionally, Arisi Paal Payasam (Rice Kheer Pudding) is slow-cooked on the stovetop, requiring hours of stirring to achieve that perfect creamy consistency. It's a labor-intensive process that many of us grew up watching our moms do. But ever since I discovered how easy it is to make Chawal ka Kheer in the Instant Pot, cutting the time and effort in half without sacrificing taste or texture, I’ve never gone back to the old way!
One of the biggest advantages of using the Instant Pot to make Kheer is that you no longer need to stand in front of the stove, constantly stirring the milk. The Instant Pot ensures the milk boils evenly, creating a naturally creamy texture without the need for condensed milk. It also imparts that beautiful caramelized color, which is a hallmark of the Paal Payasam recipe. Instant Pot Kheer recipe is fail-proof minus the effort.
With more and more people loving their Instant Pots and seeking new recipes to try, I wanted to share this recipe of Indian Rice Pudding that’s easier, quicker, and just as delicious. I also make other traditional desserts like Carrot Halwa in the Instant Pot for the same reasons—less effort, and the same incredible taste!
Best Kheer Recipe
This Instant Pot Basmati Rice Kheer recipe is a tribute to the rich, creamy Pal Payasam I’ve enjoyed over the years. My Paati (grandmother) made the best Paal Payasam, even better than my mom. Every time we visited her, she would lovingly prepare this sweet Milk Kheer, and it became something I eagerly looked forward to at family gatherings. Now, by making Payasam with rice in the Instant Pot, I can recreate those cherished memories in a fraction of the time! It's my version of Shahi Kheer!
Why Make This
- Ready in half the time with minimal effort compared to traditional methods
- An easy, indulgent Instant Pot dessert perfect for beginners
- Naturally vegetarian and gluten-free, catering to various dietary preferences
- A dump-and-forget easy Kheer recipe—no constant stirring required
- Made without condensed milk, yet achieves a creamy, rich texture
- Flavor and texture remain authentic without any compromise
- Can be prepared in just 30 minutes, making it a quick and easy dessert
- Requires only basic pantry staples you likely already have
- Can also be made using a traditional Indian pressure cooker or stovetop
- An ideal make-ahead milk-based dessert, perfect for parties and gatherings.
Ingredients needed 🧾
Milk and Cream: This is a traditional milk-based dessert, so use fresh, full-fat whole milk and heavy cream for the best results. Stale milk may curdle in the Instant Pot, so make sure your milk is fresh. For a creamy texture, you can substitute heavy cream with coffee creamer, evaporated milk, coconut milk, or half & half. While 2% or low-fat milk can be used, the Kheer won’t be as thick and creamy.
Rice: Opt for starchy rice varieties like Mahatma, Sona Masoori, Surti Kolam, or Basmati rice. Basmati rice is my favorite because it adds a fragrant aroma to this Chawal ka Kheer. You can also use jasmine or even brown rice to make Instant Kheer, though the texture will vary slightly.
Sweetener: I’ve used regular white sugar, but feel free to substitute it with jaggery, date syrup, or coconut sugar. Keep in mind that the color of the Instant Pot Kheer may change depending on the sweetener. If using jaggery or coconut sugar, add it after the milk has cooked to prevent curdling.
Nuts: A mix of almonds, cashews, pistachios, and raisins adds a delightful crunch and a nutty flavor. Be sure to rinse and pat dry the raisins before adding them. No Indian dessert is complete without these rich toppings!
Aromatics: Enhance the flavor with cardamom powder, saffron, and a touch of ghee for a traditional finish.
You'll need a 6qt Instant Pot (I used the DUO60 Multi-use Pressure Cooker) to make this dessert. Avoid doubling the recipe, as boiling milk may spill over. This easy Payasam recipe may not work well in a 3qt Instant Pot due to capacity limitations.
By using these ingredients and your Instant Pot, you can create rich, creamy Paal Payasam in half the time, without compromising on flavor or texture!
How to make it 🔪
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- Turn on the Instant Pot in Sauté mode. Add a tablespoon of ghee to the pot and let it melt. Once hot, add a mix of chopped nuts like cashews, almonds, pistachios, and raisins. Sauté them for about a minute until they turn golden and the raisins puff up. Chef tip: You can roughly chop the nuts using a nut chopper for convenience.
- Add the raw rice (I recommend Basmati for its aroma) directly to the pot and sauté for 30-40 seconds. This step lightly toasts the rice, enhancing its flavor. You can use whole rice or coarsely grind it for a different texture. This quick sautéing step helps bring out a nuttier, richer flavor in your Instant Pot Kheer while keeping the process hassle-free! No need to wash the rice before adding it to the Instant Pot.
- After sautéing the rice, add the sugar to the pot. Stir it gently to combine.
- Pour in a small amount of water (about ¼ cup). This helps prevent the milk from burning at the bottom of the Instant Pot and avoids the dreaded "burn" message. Next, add fresh whole milk and heavy cream to the pot. Stir everything well to ensure the rice, sugar, and milk are evenly mixed.
- Stir the mixture as you bring it to a boil in the Instant Pot. Keep stirring to ensure nothing sticks to the bottom. Once it reaches a boil, hit the Cancel button to stop the sauté mode. Close the Instant Pot lid and make sure the valve is set to the Seal position. Select the Porridge mode and set the timer for 20 minutes. This mode works perfectly for achieving the creamy texture of Rice Kheer.
- Once the Instant Pot beeps, allow the pressure to release naturally. This step helps the Kheer to continue cooking and absorb the flavors. After opening the lid, gently mash the cooked rice to break it down, which will make the Kheer even creamier. Add saffron and cardamom powder for aroma and flavor. Mix. The Pal Payasam will have a beautiful caramel color by now. Turn on the Sauté mode again and cook for an additional minute to thicken slightly and let the flavors meld. Instant Pot Kheer is ready!
Serving suggestions 🍽
Garnish: Elevate the presentation by garnishing your Instant Pot Kheer with chopped nuts, saffron, coconut flakes, or even edible flowers. This adds a lovely touch and enhances the visual appeal.
When to Serve: Enjoy Kheer at the beginning or towards the end of a meal. It’s a delightful indulgent dessert that appeals to all ages. You can also savor it as a sweet treat anytime, even for breakfast the next day!
Occasions: This Instant Pot Payasam is perfect for parties, potlucks, brunches, or any happy occasion. Serve it on festive holidays like Diwali, Janmashtami, Raksha Bandhan, Pongal, Ganesh Chaturthi, Navratri, Tamil New Year, Onam, Holi, Eid, Iftar, Ramadan, Thanksgiving, Christmas, or New Year’s.
Serving Style: For a fun twist, pour the Kheer into mini individual cups or shot glasses for easy serving. Just like Shahi Tukda or Ras Malai Cake, this recipe is an excellent choice for serving large crowds! This versatile Instant Pot dessert is sure to impress your guests and leave everyone wanting more!
Rice Kheer To Be Served Hot Or Cold
Personal Preference: The temperature at which you serve Rice Kheer Pudding is entirely a matter of personal choice. Regardless of how you choose to serve it, Indian Kheer is delicious whether enjoyed hot or cold!
Serving Hot: In cooler weather or when served after dinner, we typically enjoy it hot or warm. The warmth enhances the comforting flavors of the Kheer.
Serving Cold: Conversely, when the weather is hot or if you're having it after lunch, it's delightful served cold.
Top recipe tips 💭
When making Pal Payasam recipe in the Instant Pot, there’s no need to soak the rice beforehand, which streamlines the preparation. Roasting the rice in ghee is a crucial step, as it imparts a delightful toasty aroma to the dish, so be sure not to skip it. When adding rice, be cautious about the quantity; using too much will result in a thick rice pudding rather than the creamy texture you desire. A good rule of thumb is to use ¼ cup of raw rice for every 4 cups of water.
Feel free to adjust the sugar quantity to suit your taste, and you can also add it after cooking if you prefer. For a nut-free version, simply skip all the nuts and raisins. If you choose to cook in manual or pressure mode, set the Instant Pot to low for 15 minutes; just keep in mind that the cooking time remains the same, even if you double or triple the recipe.
If you encounter a Burn warning, allow the pressure to release naturally before opening the lid to avoid any potential milk spillage.
Recipe FAQs
Best Indian desserts
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Recipe 📖
Instant Pot Rice Kheer | Paal Payasam
Equipment
Ingredients
- 2 tablespoon ghee
- 1 tablespoon sliced almonds
- 1 tablespoon cashews
- 1 tablespoon slivered pistachios
- 1 tablespoon raisins
- ¼ cup Basmati rice
- ½ cup sugar
- 2 cups milk
- 2 cups heavy cream or plain coffee creamer/evaporated milk
- ½ cup water
- ½ teaspoon cardamom powder
- ¼ teaspoon saffron
- 1-2 tablespoon mixed chopped nuts for garnish
Instructions
- Turn on the Instant Pot in Sauté mode. Add a tablespoon of ghee to the pot and let it melt. Once hot, add a mix of chopped nuts like cashews, almonds, pistachios, and raisins. Sauté them for about a minute until they turn golden and the raisins puff up. Chef tip: You can roughly chop the nuts using a nut chopper for convenience.
- Add the raw rice (I recommend Basmati for its aroma) directly to the pot and sauté for 30-40 seconds. This step lightly toasts the rice, enhancing its flavor. You can use whole rice or coarsely grind it for a different texture. This quick sautéing step helps bring out a nuttier, richer flavor in your Instant Pot Kheer while keeping the process hassle-free! No need to wash the rice before adding it to the Instant Pot.
- After sautéing the rice, add the sugar to the pot. Stir it gently to combine.
- Pour in a small amount of water (about ¼ cup). This helps prevent the milk from burning at the bottom of the Instant Pot and avoids the dreaded "burn" message. Next, add fresh whole milk and heavy cream to the pot. Stir everything well to ensure the rice, sugar, and milk are evenly mixed.
- Stir the mixture as you bring it to a boil in the Instant Pot. Keep stirring to ensure nothing sticks to the bottom. Once it reaches a boil, hit the Cancel button to stop the sauté mode. Close the Instant Pot lid and make sure the valve is set to the Seal position. Select the Porridge mode and set the timer for 20 minutes. This mode works perfectly for achieving the creamy texture of Rice Kheer.
- Once the Instant Pot beeps, allow the pressure to release naturally. This step helps the Kheer to continue cooking and absorb the flavors. After opening the lid, gently mash the cooked rice to break it down, which will make the Kheer even creamier. Add saffron and cardamom powder for aroma and flavor. Mix. The Pal Payasam will have a beautiful caramel color by now. Turn on the Sauté mode again and cook for an additional minute to thicken slightly and let the flavors meld. Instant Pot Kheer is ready! Garnish with nuts and serve hot or cold.
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Geni says
I love rice pudding and would love to make this recipe but I’m confused, probably because I don’t use my instant pot very often. At what point in the recipe is the 1/2 cup water added? In your notes it says “while pressure cooking “. Do I interrupt 20 minute cooking time by opening the instant pot, (can I do that without decreasing the pressure?) stirring in the water, replacing the lid and continue cooking?
Priya says
Sorry for the confusion. I have updated the recipe.
Wally says
Cardamom powder isn't listed on the ingredients. How much are you supposed to use?
Thanks!
Priya says
Sorry about that. I have updated the post. You will need 1/4 tsp of cardamom powder. Thank you.
H K Prakash says
Not every South Indian says paal payasamm! Only Tamilians do so.
Kannadigas say haal payasa!
Priya says
Yes, it's known by different names 🙂
Rema says
This is my alll time favorite! Never tried in IP ., coffee creamer can I use powder ?
Priya says
You can add evaporated milk or condensed milk. I have not tried with milk powder, but you can always try a small batch. I like paal payasam to be thick and creamy.. 🙂 Hope this helps.
Anita says
So pretty! And your photos are simply stunning. How I wish I can grab one cup for myself. 🙂
Leslie says
Yum! I love Indian food, but rarely try to make it on my own. With a dessert as tasty as this I bet my kids will have no problem giving it a try. Thanks so much for sharing.
Beth says
This looks Ah-mazing! Sweet & creamy are two of my most favorite things!
Jessica Formicola says
I love rice pudding, so I can't wait to try out this Instant Pot version! Thanks so much for sharing the recipe!
Irina says
Oh, WOW! I would definitely like to try this rice pudding out! The weekend is coming up, and I will make it for sure. Thanks for sharing.