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Wash rice a few times & drain completely. Chop the nuts & set aside.
Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
Then pour milk & bring to a boil.
Keep stirring the milk often to prevent the fats getting stuck to the bottom.
Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
Keep stirring often to prevent the milk getting scorched at the bottom.
Stir in the sugar and continue to cook until the rice kheer turns thick.
Keep stirring often in between to prevent burning.
Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.
Turn off when the rice kheer reaches a desired consistency, slightly runny.
Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.
Optional - Most people don't like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden.
Then add raisins and stir until they turn plump. Remove them and set aside.
Press the saute button.
Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.
Pour ¼ cup water to avoid burning and then pour milk.
Then add rice & sugar to the inner pot of Instant pot.
Mix all of them together. Secure the lid of the instant pot.
Position the steam release handle to sealing. Next press the porridge button.
Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
When the float valve drops, open the lid and add cardamom powder & rose water. Stir well.
Rice kheer will be runny at this stage. Give a good stir.
For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling.
Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.