Recipes and photos courtesy of Priya Lakshminarayan (cookilicious.com)

Paal Payasam (Rice Pudding)

• 30 mL (2 Tbsp) ghee
• 8 almonds, sliced
• 8 cashews, chopped
• 8 pistachios, chopped
• 6 raisins
• 60 mL (¼ cup) basmati rice
• 125 mL (½ cup) sugar
• 500 mL (2 cups) whole milk
• 500 mL (2 cups) evaporated milk
• 1 mL (¼ tsp) cardamom powder
• 1 mL (¼ tsp) saffron, plus more for serving
• 15 to 30 mL (1 to 2 Tbsp) mixed nuts, chopped, for garnish

Turn on an Instant Pot to Sauté mode. Add ghee, then fry almonds, cashews, pistachios and raisins for 1 minute. Add raw rice to the pot and sauté for another 30 to 40 seconds. Add sugar, followed by milks. Bring to a boil, then press the Cancel button.

Close the Instant Pot with the lid. Position the valve in the seal position. Select Porridge mode and cook for 20 minutes.

When done and the Instant Pot beeps, let the pressure release naturally, then open the lid.

Mash some of the rice with the back of a ladle to make the pudding creamier.

Sprinkle with the cardamom powder and saffron and mix.

Serve warm or chilled. Garnish with chopped nuts and saffron before serving.

Makes 10 servings.