Kheer - Indian Rice Pudding (Slow Cooker)

READY IN: 3hrs 10mins
Recipe by duonyte

From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.

Top Review by Annacia

I made this yesterday for DH who loves rice pudding. While he said that it wasn't his all time favorite (he would have liked cinnamon and a lot more raisins) he managed to dispatch a mighty big bowl of it with no difficulty. I didn't have any because I used real sugar in it but the aroma was lovely and ease of preparation is unbeatable. I'll use this recipe again but swap cinnamon for the cardamom as I really make rice pudding for him.

Ingredients Nutrition


  1. Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
  2. Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
  3. Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
  4. Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

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