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Indian Vegetarian Recipes

instant pot rice pudding

https://www.vegrecipesofindia.com/instant-pot-rice-pudding/

An instant pot rice pudding recipe that gives you a creamy consistency without the addition of any cream. with just four 4 basic ingredients (flavorings excluded) make the best rice pudding in the instant pot.

Instant pot rice pudding

1. type of rice: i have been making both rice pudding and the indian rice pudding (kheer) in the instant pot. while i do prefer using basmati rice for the indian version, for the old fashioned rice pudding my preference is arborio rice.

the extra starchy arborio rice makes the pudding creamy and thick. so there is absolutely no need to add any cream or eggs. that said, you can use any rice grain variety like basmati or jasmine rice for the rice pudding.

2. instant pot setting: to make rice puddings, i always use the porridge setting in the instant pot which is automatically timed for 20 minutes. you just need to tip in all the ingredients. then press the pudding button and let the instant pot do its work. after 20 minutes give a 10-minute natural pressure release (NPR).

3. time: the recipe just takes about 25 minutes to cook in the instant pot and you can always adjust the consistency (thin or thick) as per your liking. i Always add a bit of more milk to avoid the burn sign. later using the instant pot saute option i simmer the pudding for a few minutes to get the desired consistency.

For those who do not know – arborio rice is short-grained italian rice having a high starch content. the extra starch helps in making any dish creamy when these rice grains are used. arborio rice is used to make a popular rice-based dish from italy – risotto.

I make risotto on occasions. so when i have some arborio rice left which is not enough to make a risotto, i end up making rice pudding and what a difference these rice starchy grains make.

the slight chewiness of the arborio rice with the creaminess is a delight to have in a pudding.

after investing in the instant pot for some months now, i have been using it like a pro. i do all my indian cooking in the instant pot.

In fact, i even make pasta and noodles, ferment idli batter, yogurt and even use the instant pot like a slow cooker. what i like about instant pot is the ease of use and cleaning.

I have been getting many requests to share instant pot recipes for the last two years. i delayed and postponed buying the instant pot for some reason or the other.

finally one day after getting an email from a reader for sharing instant pot recipes, i decided to buy one. it has been one of my best buying decisions and has really helped me in multi cooking everyday food.

gradually, i will be adding instant pot recipes on the blog.rice pudding in a blue rimmed bowl with a spoon in the bowl

How to make instant pot rice pudding

1. take ¼ cup arborio rice (65 grams) in the inner steel pot. if you want you can rinse the rice once or twice which is what i do. you can use basmati and jasmine rice. if using basmati or jasmine rice reduce milk to 2.5 cups

2. add ¼ cup unrefined cane sugar (75 grams) and 1 pinch salt. you can use white sugar instead.

3. pour 3 cups whole milk.

4. stir and mix with a spoon. cover and secure the instant pot with its lid and position the steam release handle to sealing. 

5. press the porridge setting button which has an auto timing of 20 minutes.

6. after 20 minutes when you hear the beep sound, give a natural pressure release (NPR) of 10 minutes. after 10 minutes lift the steam release handle and when the float valve falls down, open the lid.

7. the rice would have formed a few lumps in some places. so break these lumps with a spoon. no need to break all the lumps. just mash a few.

8. add 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground nutmeg.

9. add your choice of nuts. i added 10 almonds (slivered) and 1 tablespoon golden raisins.

10. press the sauté button and set time to 4 to 5 minutes on normal mode. once the beep sound is heard and you see the pudding simmering, stir often so that the pudding does not burn or scorch from the bottom.

11. break any lumps if any while stirring. you can cancel the sauté mode before the set time of 4 to 5 minutes.

12. keep in mind the consistency you want as on cooling the pudding thickens more. i keep a slight flowing consistency in the hot rice pudding. later switch off the instant pot when the pudding is thickened to your desired consistency.

13. serve this creamy instant pot rice pudding hot or warm or chilled. when serving garnish with some sliced almonds and raisins.

More instant pot recipes

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many of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Rice Pudding

Creamy rice pudding in instant pot without cream. egg-free recipe.

Natural pressure release:10 mins

Diet:gluten-free,vegetarian

Servings (change the number to scale):4

(1 CUP = 250 ML)

  • ¼ cup arborio rice – 65 grams. basmati rice or jasmine rice can be added instead
  • 3 cups whole milk
  • ¼ cup unrefined cane sugar – 75 grams. white sugar can be used instead
  • 1 pinch salt
  • 8 to 10 almonds – slivered or chopped
  • 1 tablespoon golden raisins
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (cinnamon powder)
  • teaspoon ground nutmeg (nutmeg powder)
  • take the arborio rice in the inner steel pot. if you want you can rinse the rice once or twice in a small colander or strainer (which is what i do). you can also use basmati and jasmine rice. if using basmati or jasmine rice reduce the milk quantity to 2.5 cups.
  • add unrefined cane sugar, a pinch of salt and whole milk. you can use white sugar instead.
  • stir and mix with a spoon.
  • cover and secure the instant pot with its lid and position the steam release handle to sealing.
  • press the porridge setting button which has an auto timing of 20 minutes.
  • after 20 minutes when you hear the beep sound, give a natural pressure release (npr) of 10 minutes.
  • after 10 minutes lift the steam release handle and when the float valve falls down, open the lid.
  • the rice would have formed a few lumps in some places. so break these lumps with a spoon. no need to break all the lumps. just mash a few.
  • add vanilla extract, ground cinnamon and ground nutmeg.
  • add your choice of nuts. i added some and golden raisins.
  • press the sauté button and set time to 4 to 5 minutes on normal mode. once the beep sound is heard and you see the pudding simmering, stir often so that the pudding does not burn or scorch from the bottom.
  • break any lumps if any while stirring. you can cancel the sauté mode before the set time of 4 to 5 minutes. keep in mind the consistency you want as on cooling the pudding thickens more. stir and simmer till the rice pudding reaches the desired consistency.
  • serve pudding hot or warm or chilled. when serving garnish with some sliced almonds and raisins.
  • the recipe can be easily scaled to double or triple the servings.
  • can be easily made in a 3 quart instant pot.
  • add your choice of nuts or dry fruits.
  • ground nutmeg can be given a skip.
  • you can add 1 tablespoon of butter if you prefer.
  • any long grained rice or basmati rice or jasmine rice can be replaced with arborio rice. add 2.5 cups milk if using these rice grains.
  • on cooling if the pudding becomes too thick, add some hot or warm milk and mix.

Nutrition Facts

Instant Pot Rice Pudding

Amount Per Serving

Calories 224 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 18mg6%

Sodium 89mg4%

Potassium 293mg8%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 24g27%

Protein 7g14%

Vitamin A 296IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin D 2µg13%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 212mg21%

Vitamin B9 (Folate) 38µg10%

Iron 1mg6%

Magnesium 28mg7%

Phosphorus 180mg18%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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