If you’re in the mood for a fast, easy, and totally delicious dessert, you’re going to love this Kheer recipe. It has all of the authentic flavors you would expect from a traditional Kheer in a fraction of the time.
In an attempt to be more efficient, I decided to try my hand at a is a fusion Kheer . A traditional kheer recipe is laborious, but it also uses basmati rice and milk that is painstakingly reduced over a low flame.
I, on the other hand, am impatient, and what’s more important, I had leftover coconut milk from making Korma so I had to come up with some use for it.
Why You’re Going To LOVE This Kheer Recipe
- Fast. Have dessert ready to eat in less than 30 minutes .
- Easy. Kheer is a simple pour and cook recipe your whole family will love.
- Delicious. Sweet, creamy, and yummy served hot or cold. What more could you ask for?
- Authentic tasting. While the method I used to make this Kheer recipe isn’t exactly authentic, the flavors are absolutely all there in this Indian dish .
What Does Kheer Taste Like?
One of the reasons I love kheer so much is because of the mellow, yet complex flavors you will enjoy with every bite. It is creamy and sweet, but not overly sweet as many dessert recipes can be.
What Are The Major Ingredients Of Kheer?
A basic Kheer is made with three main ingredients. They are rice, milk, and sugar. However, I like to add my own twist to almost every recipe I get my hands on. So, here’s what you’ll need to make my Kheer recipe :
- Arborio Rice
- Evaporated Milk
- Coconut Milk
- Water
- Sugar Or Other Sweetener Equivalent
- Raisins
- Raw cashews
- Saffron Strands
- Ground Cardamom
Can This Kheer Recipe Be Made Dairy-Free?
Yes. What I love the most about rice pudding is how you can easily turn it into a dairy-free recipe by omitting the evaporated milk. Simply substitute the evaporated milk with oat milk or another thick, non-dairy milk.
How To Make Kheer
- Place Aborio rice, evaporated milk, half the can of coconut milk, water, sugar, raisins, cashew, cardamom, and saffron into the Instant Pot.
- Close the lid and press PRESSURE COOK. Cook on HIGH PRESSURE for 20 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- When you open the pot, you’ll see a little bit of curdling, don’t worry about this. Mix everything together well.
- Add in remaining coconut milk and stir well. At this point, the saffron strands should start to yield their color as well., so the milk is going to take on a creamy texture as well as a creamy color.
How Do You Thicken Kheer?
When you cook the coconut milk under pressure, it will begin to slightly separate. This will cause the Kheer to become thicker.
As you stir the rice pudding together, this will incorporate the coconut milk back into the pudding that has separated and the flavor will be unchanged but the pudding will remain thick.
Do Eat Kheer Hot Or Cold?
You can eat it either way. Kheer is delicious hot or cold. Most people adjust the temperature to complement what the temperature is outside.
If it’s hot, I prefer a refreshing cool rice pudding. When it’s cold outside, a warm kheer is a nice treat to warm up with.
Can You Freeze Rice Pudding?
You CAN freeze rice pudding. However, I can’t say I’ve ever had any leftovers to want to try it myself.
If you want to freeze your kheer, store in a freezer-safe container in a thin layer. For the best results, date the container and eat within three months.
Want More Rice Pudding Recipes?
If you love rice pudding, I have several other recipes you should try!
- Black Rice Pudding - Delicious Thai dessert.
- Indian Rice Pudding - Thick and creamy rice pudding.
- Arroz Pina Colada - A completely indulgent pudding recipe.
If you enjoy this Kheer recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so you can make it again later!
Kheer Rice Pudding
Ingredients
- ▢ 3/4 cup ( 150 g ) Arborio Rice
- ▢ 5 ounces ( 141.75 g ) Evaporated Milk
- ▢ 14 oz Coconut Milk
- ▢ 1 cup ( 283.5 g ) Water
- ▢ 1/2 cup ( 6 tablespoons ) Sugar Or Other Sweetener Equivalent
- ▢ 1/2 cup ( 1 handful ) Raisins
- ▢ 1/2 cup ( 1 handful ) raw cashews
- ▢ 3-4 ( 1 pinch ) Saffron Strands
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cardamom
Instructions
- Place Aborio rice, evaporated milk, half the can of coconut milk, water, sugar, raisins, cashew, cardamom and saffron into the Instant Pot.
- Close the lid and press PRESSURE COOK. Cook on HIGH PRESSURE for 20 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- When you open the pot, you’ll see a little bit of curdling, don’t worry about this. Mix everything together well.
- Add in remaining coconut milk and stir well. At this point, the saffron strands should start to yield their color as well., so the milk is going to take on a creamy texture as well as a creamy color.
- Serve hot or chilled.
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Originally Published March 19, 2021
Want MoreInstant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Kheer Rice Pudding
Ingredients
- 3/4 cup Arborio Rice
- 5 ounces Evaporated Milk
- 14 oz Coconut Milk
- 1 cup Water
- 1/2 cup Sugar Or Other Sweetener Equivalent
- 1/2 cup Raisins
- 1/2 cup raw cashews
- 3-4 Saffron Strands
- 1/4 teaspoon Ground Cardamom
Instructions
- Place Aborio rice, evaporated milk, half the can of coconut milk, water, sugar, raisins, cashew, cardamom and saffron into the Instant Pot.
- Close the lid and press PRESSURE COOK. Cook on HIGH PRESSURE for 20 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- When you open the pot, you’ll see a little bit of curdling, don’t worry about this. Mix everything together well.
- Add in remaining coconut milk and stir well. At this point, the saffron strands should start to yield their color as well., so the milk is going to take on a creamy texture as well as a creamy color.
- Serve hot or chilled.
Kheer Rice Pudding https://twosleevers.com/kheer-rice-pudding/
This Mushroom Pasta with Mascarpone Sauce has got to be one of the creamiest, tastiest plates of pasta I’ve ever had. It’s utterly simple to make, too . If you’re looking for an easy Instant Pot Vegetarian dinner , this is the one you want.
What Makes This Pasta So Irresistible?
- Fast. A filling pasta dish that’s ready in under 30 minutes .
- Easy. A simple pour and cook recipe that makes a great weeknight dinner.
- Vegetarian . With the heartiness of the mushrooms in the cream sauce, you won’t even miss the meat.
- Delicious. It’s rich, creamy, flavorful, and will have you reaching for a second helping.
I’m going to shoot straight with you, my husband and I almost got into a fight when I made this. He was supposed to photograph it and he looked at it and said, “You used a can of mushroom soup?” Does the man not know me??
OF COURSE NOT! This Mushroom Pasta recipe is the dish that will convince you that you never need to use a can of mushroom soup again.
This dish is so very creamy, cheesy, rich and absolutely crave-worthy . It’s a simple mushroom pasta recipe, yet it’s absolutely bursting with complex flavors! And if you consider yourself a pasta fan, prepare to indulge in what is probably one of the easiest yet tastiest vegetarian pasta dishes I have ever made. It truly is such an absolute delight that I find myself thinking about making it on a regular basis.
And you know what else makes this recipe so very appealing? How ridiculously quick and easy it is. As you probably already know, I’m all about taking a delicious dish and making it as simple as possible without compromising on flavor. This dish absolutely delivers on all fronts. It’s made in my trusty Instant Pot , and it’s done in less than 30 minutes with minimal effort on my part. It’s seriously everything I dream of in a pasta recipe: simple, quick, and crazy delicious.
Are Mascarpone Cheese And Cream Cheese The Same Thing?
Though they definitely have their similarities, it all comes down to richness in flavor, fat content, and consistency.
Mascarpone has a higher fat content than cream cheese, which results in a richer flavor profile. Mascarpone also has a creamier, whipped-like texture that makes it perfect for this Mushroom Pasta recipe.
Ingredients You’ll Need
- Fettuccini - Although it’s not customary, you will need to break the pasta noodles in half to be able to fit them in the Instant Pot and submerge them in water.
- Butter
- Minced Garlic
- Red Pepper Flakes - Adds just a touch of heat to help balance the fat content of the mascarpone cheese.
- Dried Thyme
- Ground Black Pepper
- Kosher Salt
- Portabella Mushrooms- These will be sliced into small bite-sized pieces
- Onions
- Mascarpone Cheese - Creates the decadent sauce that perfectly covers every noodle
- Shredded parmesan cheese
- Dried Thyme - This is an optional ingredient. If you don’t have it in your spice rack, feel free to omit it.
How To Make Mushroom Pasta With Mascarpone Sauce
- Saute. Turn the Instant Pot on Sauté. Once the pot is hot, add butter, garlic, red pepper flakes, thyme, and sauté for 30 seconds.
- Add veggies. onions, mushrooms, salt, pepper, and water and stir.
- Add pasta. Put in the pasta and push down into the water as much as possible.
- Add cheese. Place the mascarpone cheese on top of the pasta. Do not stir otherwise your cheese could stick and burn.
- Cook. Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK and set the pot at HIGH pressure for 6 minutes. Allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
- Stir. Open the lid and stir. Stir in the parmesan cheese and mix well, allowing the mixture to thicken.
- Serve. Garnish with thyme and serve.
Tips And Tricks
- When I say don’t stir after adding the mascarpone cheese to the Instant Pot , I really mean don’t stir! That is unless you like the flavor of burnt cheese in your dishes.
- Serve with a simple salad and some crusty bread on the side to sop up all that delicious sauce.
- If you are having a hard time finding mascarpone cheese (or if you just don’t feel like going to the grocery store), you can use cream cheese mixed with heavy whipping cream in its place. Simply mix 8 ounces of room temperature cream cheese with a 1/4 cup of heavy whipping cream and mix well. I do highly recommend picking up some mascarpone cheese though, as it gives the Mushroom Pasta a richer taste.
How Long Does It Last?
Pasta is always a great dish to double up on when you’re cooking because it makes some of the best leftovers. The noodles continue to absorb the flavor the longer they are sitting in the sauce.
For the best bite, I would suggest enjoying this mushroom pasta within 4-5 days of preparing it.
What To Serve With Mushroom Pasta
This mushroom pasta can easily be a full meal on its own, but if you’re looking for a way to take your dinner table to the next level, try enjoying it with a few of these tasty sides:
- Cauliflower Breadsticks
- A side salad
- Air Fryer Asparagus
- Brussel Sprouts with Bacon
Looking For More Great Italian Dishes?
- Mascarpone Mushroom Pasta - Enjoy a delicious mushroom pasta made quickly in your air fryer !
- Tuscan Chicken - Creamy, garlicky, comforting chicken perfection.
- Instant Pot Tortellini Soup With Spinach - Make this vegetarian soup in less than 15 minutes.
- Keto Basil Pesto Chicken - Creamy, delicious and low carb!
- Instant Pot Eggplant Pasta - Seriously one of the best pasta dishes I’ve ever had.
- Italian Stuffed Steak Rolls - Easy, cheesy and made easily in your air fryer.
- Antipasto Salad with Pesto Vinaigrette - A delightful Italian salad that’s perfect any day of the week!
Mushroom Pasta With Mascarpone Sauce
Equipment
- Instant Pot
Ingredients
- ▢ 2 tablespoons Butter
- ▢ 1 tablespoon Minced Garlic
- ▢ 1/2 teaspoon Red Pepper Flakes
- ▢ 1 teaspoon Dried Thyme
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1 teaspoon Kosher Salt
- ▢ 8 ounces Portabella Mushrooms , sliced
- ▢ 1 cup onions, chopped
- ▢ 1 3/4 cups Water
- ▢ 8 ounces Fettuccine , broken in half
- ▢ 8 ounces Mascarpone Cheese
- ▢ 1 cup shredded parmesan cheese
- ▢ 1-2 sprigs Dried Thyme , optional
Instructions
Turn the Instant Pot on Sauté. Once the pot is hot, add butter, garlic, red pepper flakes, thyme, and sauté for 30 seconds.
Add onions, mushrooms, salt, pepper, and water and stir.
Put in the pasta and push down into the water as much as possible.
Place the mascarpone cheese on top of the pasta. Do not stir otherwise your cheese could stick and burn.
Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK and set the pot at HIGH pressure for 6 minutes. Allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
Open the lid and stir. Stir in the parmesan cheese and mix well, allowing the mixture to thicken.
Garnish with thyme and serve.
When I say don’t stir after adding the mascarpone cheese to the Instant Pot , I really mean don’t stir! That is unless you like the flavor of burnt cheese in your dishes.
Serve with a simple salad and some crusty bread on the side to sop up all that delicious sauce.
If you are having a hard time finding mascarpone cheese (or if you just don’t feel like going to the grocery store), you can use cream cheese mixed with heavy whipping cream in its place. Simply mix 8 ounces of room temperature cream cheese with a 1/4 cup of heavy whipping cream and mix well. I do highly recommend picking up some mascarpone cheese though, as it gives the Mushroom Pasta a richer taste.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
