How to make rice kheer or payasam in a pressure cooker?

Question

Discover steps and proportions for cooking creamy, flavorful rice kheer in a cooker.

Answer 1

Rice kheer or payasam can be made in a pressure cooker by cooking rice, milk, sugar, and flavorings under pressure for a few whistles, then simmering until desired consistency is reached. This method significantly reduces cooking time.

Detailed Explanation:

Here's a step-by-step guide to making rice kheer in a pressure cooker:

1. Rinse the Rice: Rinse ½ cup of basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the kheer from becoming too sticky.
2. Soak the Rice (Optional): Soak the rinsed rice in water for 15-20 minutes. This helps the rice cook faster and more evenly. Drain the water before proceeding.
3. Combine Ingredients in the Pressure Cooker: In a pressure cooker, add the rinsed or soaked rice, 4 cups of full-fat milk, ½ cup of sugar (adjust to taste), ¼ teaspoon of cardamom powder, a few strands of saffron (optional), and a tablespoon of chopped nuts like almonds and cashews (optional).
4. Pressure Cook: Close the lid of the pressure cooker and cook on medium heat for 2 whistles. Let the pressure release naturally.
5. Open and Simmer: Once the pressure is released, open the lid. Gently mash some of the rice with the back of a spoon to help thicken the kheer.
6. Simmer to Desired Consistency: Simmer the kheer on low heat, stirring occasionally, until it reaches your desired consistency. This usually takes about 10-15 minutes. Be careful not to burn the bottom.
7. Garnish and Serve: Garnish with more chopped nuts and saffron strands. Serve hot or chilled.

Pro Tip:

To prevent the milk from scorching at the bottom of the pressure cooker, add a teaspoon of ghee (clarified butter) along with the other ingredients before pressure cooking.