Coconut Rice Kheer or Payasam is creamy indulgent Indian dessert. It often is prepared to celebrate special occasions and during festivals. This vegan and gluten free kheer is just as delicious and satisfying as traditional one.

Fragrant basmati rice is cooked with milk and cream ( plant based ) and infused with saffron, nutmeg and cardamom. It’s often garnished with raisins and assorted dried fruits.

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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 Shravan.

It also makes routine appearance on festival likes of Diwali, Dashera and Holi.

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 InstantPot, 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!

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 !!

What are the ingredients of InstantPot Indian Coconut Rice Kheer ?

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.

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 maple syrup or agave nectar also works but adds different flavor.

Saffron – this is how traditional kheer gets it’s golden and orange hue.

Cardamom and nutmeg powder – crushed cardamom seeds and nutmeg powder add intense and distinctive aroma to this kheer or Payasum.

Raisins and crushed nuts like almonds or pistachios are added as garnish. You can keep it optional based on dietary preferences.

Why choose dairy free and Vegan Rice Kheer/ Payasam

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.

Let’s make this lovely kheer together..

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Coconut Rice Kheer - Payasam - InstantPot, Vegan

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Coconut Rice Kheer or Payasam is creamy indulgent Indian dessert. It often is prepared to celebrate special occasions and during festivals. This vegan and gluten free kheer is just as delicious and satisfying as traditional one.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1/2 cup White Rice
• 1.5 cups water
• 3 cups coconut milk ( divided into half for cooking and half for later)
• 1/2 cup shredded coconut or coconut powder
• 1/2 cup Sugar (adjust to taste)
• 1 tsp Cardamom powder
• 1/8 tsp Saffron
• 1/8 tsp nutmeg powder
• 2 tbsp raisins optional
• Pinch of salt

Instructions

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.

Notes

If you extensively use your InstantPot 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 gara,m masala for longer duration. You don't want curry flavored rice kheer. I keep a separate ring when making dessert items.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Terrasoul Superfoods Organic Coconut Milk Powder (Plant-Based Keto), 16 Ounces
• 
  Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
• 
  Thai Kitchen Organic Coconut Milk, 13.66 fl oz (Pack of 6, Unsweetened Dairy Free Milk)
• 
  MC CORMICK NUTMET GROUND ORG 1.81OZ
• 
  Simply Organic Cardamom, 2.82 Ounce
• 
  La Mancha Prime 5 Grams All RED Premium Coup Spanish Saffron

Nutrition Information:

Yield:

6-8

Serving Size:

1/2 cup
Amount Per Serving: Calories: 281 Total Fat: 20g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 73mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 2g Sugar: 20g Sugar Alcohols: 0g Protein: 2g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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