This delicious dessert is not limited to Indian cuisine—it is also a staple in Pakistani and Nepali cuisines. However, it’s important to note that Kheer is distinct from American-style rice pudding. Indian Kheer has a smooth, pourable consistency and is eggless, unlike the thicker, gelatinous texture of Western Rice Pudding. Whether served warm or chilled, homemade Kheer is an essential part of celebrations across South Asia, with endless variations based on regional preferences and personal tastes. There are several popular recipe variations of Pal Payasam, with Rice Paal Payasam and Semiyan Paal Payasam being two beloved types. When made with white rice, this Tamil-style dessert is called Arisi Paal Payasam. In Kerala, Milk Payasam is prepared using red rice (Chemba rice), adding a unique regional twist. This South Indian Rice Pudding shares its roots with the North Indian Chawal (Rice) Kheer, making it a quintessential Indian rice pudding enjoyed across the country. Rice Payasam is known for its creamy, indulgent flavor and is an essential part of celebrations and religious rituals in South India. This traditional Payasam recipe with rice holds a special place in Indian cuisine, with each region putting its spin on this time-honored favorite. At Tamil weddings, the quality of Paal Payasam with rice often defines the caterer’s reputation, with many weddings fondly remembered for this rich, creamy dessert. For my wedding, I was just as particular, making sure to choose a caterer in Bombay known for crafting the best Pal Payasam. This indulgent dessert, made with milk, rice, and sugar, continues to hold a special place in South Indian celebrations, marking the sweetness of new beginnings. One of the biggest advantages of using the Instant Pot to make Kheer is that you no longer need to stand in front of the stove, constantly stirring the milk. The Instant Pot ensures the milk boils evenly, creating a naturally creamy texture without the need for condensed milk. It also imparts that beautiful caramelized color, which is a hallmark of the Paal Payasam recipe. Instant Pot Kheer recipe is fail-proof minus the effort. With more and more people loving their Instant Pots and seeking new recipes to try, I wanted to share this recipe of Indian Rice Pudding that’s easier, quicker, and just as delicious. I also make other traditional desserts like Carrot Halwa in the Instant Pot for the same reasons—less effort, and the same incredible taste! Rice: Opt for starchy rice varieties like Mahatma, Sona Masoori, Surti Kolam, or Basmati rice. Basmati rice is my favorite because it adds a fragrant aroma to this Chawal ka Kheer. You can also use jasmine or even brown rice to make Instant Kheer, though the texture will vary slightly. Sweetener: I’ve used regular white sugar, but feel free to substitute it with jaggery, date syrup, or coconut sugar. Keep in mind that the color of the Instant Pot Kheer may change depending on the sweetener. If using jaggery or coconut sugar, add it after the milk has cooked to prevent curdling. Nuts: A mix of almonds, cashews, pistachios, and raisins adds a delightful crunch and a nutty flavor. Be sure to rinse and pat dry the raisins before adding them. No Indian dessert is complete without these rich toppings! Aromatics: Enhance the flavor with cardamom powder, saffron, and a touch of ghee for a traditional finish. You’ll need a 6qt Instant Pot (I used the DUO60 Multi-use Pressure Cooker) to make this dessert. Avoid doubling the recipe, as boiling milk may spill over. This easy Payasam recipe may not work well in a 3qt Instant Pot due to capacity limitations. By using these ingredients and your Instant Pot, you can create rich, creamy Paal Payasam in half the time, without compromising on flavor or texture!
When to Serve: Enjoy Kheer at the beginning or towards the end of a meal. It’s a delightful indulgent dessert that appeals to all ages. You can also savor it as a sweet treat anytime, even for breakfast the next day! Occasions: This Instant Pot Payasam is perfect for parties, potlucks, brunches, or any happy occasion. Serve it on festive holidays like Diwali, Janmashtami, Raksha Bandhan, Pongal, Ganesh Chaturthi, Navratri, Tamil New Year, Onam, Holi, Eid, Iftar, Ramadan, Thanksgiving, Christmas, or New Year’s. Serving Style: For a fun twist, pour the Kheer into mini individual cups or shot glasses for easy serving. Just like Shahi Tukda or Ras Malai Cake, this recipe is an excellent choice for serving large crowds! This versatile Instant Pot dessert is sure to impress your guests and leave everyone wanting more! Serving Hot: In cooler weather or when served after dinner, we typically enjoy it hot or warm. The warmth enhances the comforting flavors of the Kheer. Serving Cold: Conversely, when the weather is hot or if you’re having it after lunch, it’s delightful served cold. Feel free to adjust the sugar quantity to suit your taste, and you can also add it after cooking if you prefer. For a nut-free version, simply skip all the nuts and raisins. If you choose to cook in manual or pressure mode, set the Instant Pot to low for 15 minutes; just keep in mind that the cooking time remains the same, even if you double or triple the recipe. If you encounter a Burn warning, allow the pressure to release naturally before opening the lid to avoid any potential milk spillage.
