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

Question

Learn the correct pressure cooking method to make smooth and rich Indian rice desserts.

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:

Ingredients:

• 1/4 cup Basmati rice, washed and soaked for 30 minutes
• 4 cups full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)
• 1 tablespoon chopped nuts (almonds, cashews, pistachios)
• 1 tablespoon ghee (clarified butter)

Instructions:

1. Prepare the Rice: Wash the rice thoroughly and soak it in water for at least 30 minutes. This helps in faster cooking and a creamier texture.
2. Sauté in Ghee: Heat ghee in the pressure cooker. Add the soaked and drained rice. Sauté for 1-2 minutes until fragrant. This step enhances the flavor of the kheer.
3. Add Milk and Saffron: Pour in the milk and add saffron strands (if using). Stir well to combine.
4. Pressure Cook: Close the pressure cooker lid and cook on medium heat for 2-3 whistles. Let the pressure release naturally.
5. Simmer and Thicken: Open the pressure cooker carefully after the pressure has released completely. Mash some of the rice with the back of a spoon to help thicken the kheer.
6. Add Sugar and Cardamom: Add sugar and cardamom powder. Mix well and simmer on low heat for 5-7 minutes, stirring occasionally, until the kheer reaches your desired consistency.
7. Garnish and Serve: Garnish with chopped nuts. Serve hot or chilled.

Pro Tip:

To prevent the milk from scorching at the bottom of the pressure cooker, add a tablespoon of water to the cooker before adding the ghee and rice. Also, keep stirring occasionally while simmering after pressure cooking.