Rice Kheer, made from rice, milk, sugar, coconut and cardamom, is one of the most popular desserts in India. Learn how to make your own rich, delicious rice kheer at home.
Coconut Rice Kheer which is also called Payasam or chawal ki kheer is a creamy indulgent Indian dessert. It often is prepared to celebrate special occasions and during festivals. This vegan kheer uses coconut milk to make delicious and satisfying kheer.
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Fragrant basmati rice is cooked with coconut milk and cream ( plant based ) and infused with saffron, nutmeg and cardamom. It’s often garnished with raisins and assorted dried fruits.
I love making variety of Indian food using electrical pressure cooker like Instant Pot. Rajma Masala, Palak Paneer and Punjabi Chole are super easy to make and perfect for a scrumptious dinner.
Vegan Rice Kheer
Similar to Gajar Halwa – Carrot Almond Pudding, this vegan rice kheer is gluten free and dairy free. I am including Instant Pot and stove top instructions to make this Indian Dessert recipes.
This rice kheer or Payasam is offered as a PRASAD during most pooja ceremonies. So in India and abroad, this dessert is very popular during month of monsoon (Shravan)
It also makes routine appearance on festival celebrations likes of Diwali, Dashera and Holi.
Instant Pot Payasam
Traditional recipe of making Rice Kheer or Payasam involves hours of intensively involved cooking and monitoring. The rice while cooking with milk needs to be monitored constantly as it tends to burn quickly if ignored.
However electric pressure cooker like Instant Pot, makes the process of making kheer a complete breeze. The best thing is it’s hassle free – stirring free. Just a dump and go type recipe. The dreamy creamy dessert gets ready in less than 30 mins!
Coconut Rice Kheer
The kheer tastes amazing since the rice is cooked in milk itself. It makes the dense creamy morsels as the milk thickens along.
The Porridge setting in instant pot is ideal to make this recipe. Since cooking is done with lid closed, all the flavors infuse intensely. With much less monitoring, you have just as good if not better results. Happy me !
The cardamom and saffron gives a wonderful aroma and color to this pudding like dessert. Just like Rose Infused Saffron Lemonade, it is my favorite seasoning.
Ingredients
Detail measurements are listed in the recipe card below. Here’s the overview.
Rice – Basmati or Sona Masoori rice works well so does any other short grain rice. Avoid using Jasmine or sticky rice. Wash and rinse it in cold water and drain excess water.
Milk – this recipe uses coconut milk to thicken the kheer. Coconut milk gives excellent decadent feel along with marvelous flavor to this kheer. Almond milk also works.
Desiccated coconut flakes or coconut powder– for an extra layering of texture , we use coconut powder. It gives ultra rich taste without heavy dose of calories like heavy cream. Trust us, you will love it.
Sugar – to sweeten the kheer. You can use any sugar of your choice. White, brown, coconut, palm sugar. Any other sweetener like jaggery, maple syrup or agave nectar also work but will have different flavor.
Saffron – this is how traditional kheer gets it’s golden and orange hue.
Cardamom and nutmeg powder – ground cardamom seeds and nutmeg powder add intense and distinctive aroma to this kheer or Payasum.
Raisins and crushed nuts like almonds, cashews or pistachios are added as garnish. You can keep it optional based on dietary preferences.
Variations
For flavors, add rose water
How to make Instant Pot Rice Kheer
- Add all ingredients except half of the coconut milk in the instant pot. Give it a good stir so everything mixes well. Close the lid with vent in SEALING position.
- Set instant pot to PORRIDGE mode for 20 minutes on high pressure. When instant pot beeps, let the pressure release naturally.
- Open Instant Pot lid. Mash cooked rice with the back of a spoon. Add rest of the coconut milk and stir well. Adjust sugar if needed.
- Rice kheer/ Payasum is ready. Garnish with few saffron strands on top. Serve warm.
- To get the desired consistency, additionally cook on SAUTE mode for 2-3 mins if needed. You can also keep it on KEEP WARM mode until ready to serve.
How to make rice kheer on stove top
- Add the milk in a heavy bottom pan and let it come to boil. Add rinsed and drained rice and nuts ( if using). Give it a good stir, reduce the heat to medium-high and let it cook. Stir intermittently.
- Let it simmer till rice get cooked, about 10-15 minutes. Stir from the bottom of the pan a few times to ensure that it doesn’t burn.
- Add sugar and coconut powder. Keep stirring till sugar dissolves. Add saffron and cardamom and nutmeg powder. Add nuts if using. Stir well. Turn off the heat when you get right thickness to your liking.
- Mash the rice kheer using a potato masher or the back of a ladle to make the rice pudding creamy. Garnish with few saffron strands on top. Serve warm. Enjoy !
Recipe Highlights
There are so many families dealing with food allergies and restrictions. I was looking to make this dessert dairy free and vegan. It also is soy and nut free.
It also is low calories but with rich creamy texture. You will enjoy it guilt free without sacrificing the taste.
One more important thing I notice often with Indian desserts and party menu is that food sits outside for several hours. There always a risk with heavy milk and cream based foods that are not properly refrigerated. This recipe avoids that issue since coconut milk is used.
Pro Tip
Rice kheer thickens quite a bit as it cools. If it becomes too thick, add more milk and adjust the sugar accordingly.
If you extensively use your Instant Pot for making savory foods like curries, you may want to change the seal ring before making dessert. Many times the sealing rings carry the strong flavors of garlic and garam masala for longer duration. You don’t want curry flavored rice kheer. I keep a separate ring when making dessert items.
Useful tools to make this recipe
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Rice Kheer – Indian Rice Pudding Recipe
Ingredients
- 1 cup White Rice
- 1.5 cups water
- 3 cups coconut milk divided into half for cooking and half for later
- ½ cup shredded coconut or coconut powder
- ½ cup Sugar adjust to taste
- ½ teaspoon Cardamom powder
- â…› teaspoon Saffron
- â…› teaspoon nutmeg powder
- 2 Tablespoons raisins optional
- Pinch of salt
Instructions
How To Make Instant Pot Rice Kheer
- Add all ingredients except half of the coconut milk in the instant pot. Give it a good stir so everything mixes well. Close the lid with vent in SEALING position.
- Set instant pot to PORRIDGE mode for 20 minutes on high pressure. When instant pot beeps, let the pressure release naturally.
- Open Instant Pot lid. Mash cooked rice with the back of a spoon. Add rest of the coconut milk and stir well. Adjust sugar if needed.
- Rice kheer/ Payasum is ready. Garnish with few saffron strands on top. Serve warm.
- To get the desired consistency, additionally cook on SAUTE mode for 2-3 mins if needed. You can also keep it on KEEP WARM mode until ready to serve.
How to make rice kheer on stove top
- Add the milk and rinsed and drained rice to the large sauce pan and let it come to boil. Add nuts if using. Give it a good stir, reduce the heat to medium-high and let it cook. Stir intermittently.
- Keep it cooking till rice get cooked, about 10-15 minutes. Stir from the bottom a few times to ensure that it doesn't burn at the bottom.
- Add sugar and coconut powder. Keep stirring till sugar dissolves. Add saffron and cardamom and nutmeg powder. Stir well. Turn off the heat when you get right thickness to your liking.
- Mash the rice using a potato masher or the back of a ladle to make the rice pudding creamy. Garnish with few saffron strands on top. Serve warm. Enjoy !
ELAINE
Could you possibly let me have the method/recipe for stove top? It looks delicious but I don’t have an Instant Pot!
Tanya g
It came out absolutely wonderfully! I have gotten away from animal products and never thought I would have this taste of kheer again. Thank you so much for posting!!
I don’t add extra coconut milk at the end but I can see how others may want the porridge dinner
Sam
This recipe came out perfectly and so much easier in the instant pot! The coconut is a nice touch to traditional kheer. I added only 1/4 cup sugar and didn’t add the extra 1.5 cups of coconut milk after cooking since the thickness was a nice consistency. You can’t even tell the recipe is vegan.
admin
Thank you for wonderful feedback. Glad you liked the recipe
admin
So glad to hear this. Glad you liked the recipe
Henry
are you sure this is just 1 serving?
I want to cook it for about 24 people as a dessert, so I’d love to know if the quantity is really just for 1 person?
thanx
admin
Henry, it’s not 1 serving. With the ingredients listed , it will serve 6-8 people 1/4 cup serving size. It’s pretty filling too
Henry
Thanx!
Healthy food and Healthy we
Amazing 💚 Thanks for sharing