3 hrs 15 mins
The cardamom in this pudding provides an irresistible Indian flavor. Serve it at room temperature, but it also works warm or cold. If you're feeling indulgent, add a little cream.
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Units: US | Metric
- 1Works best in a small (3 1/2 quart) slow cooker.
- 2Lightly greased slow cooker stoneware.
- 3In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware.
- 4Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios. Serves 8.
- 5Sprinkling the pudding with a handful of pistachios adds fiber, potassium and vitamin B6, among other nutrients.
- 6Evaporated cane Juice sugar: Sugar made from evaporated cane juice, such as Sucanat or Rapadura, is a healthier alternative to refined sugar. Although no sugar is a significant source of nutrients, these less processed versions have more nutrients than refined white or brown sugar. Evaporated cane juice retains complex sugars, minerals and molasses, which have some nutritive value. Also, studies suggest it is less likely to cause cavities than refined white sugar.
- 7The Healthy Slow Cooker, by Judith Finlayson.
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Nutritional Facts for Crock Pot Basmati Rice Pudding
Serving Size: 1 (148 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 171.1
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 2.3 g
- Cholesterol 12.2 mg
- Sodium 50.1 mg
- Total Carbohydrate 27.5 g
- Dietary Fiber 0.7 g
- Sugars 14.8 g
- Protein 5.3 g