Slow-Cooker Indian Rice Pudding

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This is the 2nd of 3 Indian recipes found in 1 of my Newsletters. From The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla, this an Indian-inspired rice pudding described as unlike any you've tried before. Flecked w/golden raisins & sprinkled w/pistachios, it's sweet (w/o being overly so) & flavored by cardamom, a spice commonly used in Indian cooking. Use a 5-qt slow cooker & serve hot or cold. This recipe yields 9 cups, but is easily halved. To make this dish in a 3 1/2-qt slow cooker, halve all ingredients & cont w/the recipe. A half recipe makes 5 cups. There are other recipes already entered for Indian rice puddings, but I didn't find any that used a slow cooker method. I allowed 10 min for ingredient prep, but there is no other real prep involved. *Enjoy!*

Ingredients Nutrition

  • 1 teaspoon vegetable oil (or canola oil)
  • 1 cup basmati rice, white & washed thoroughly
  • 14-12 cup sugar (or agave nectar)
  • 1 teaspoon green cardamom seeds, lightly crushed
  • 12 cup golden raisin
  • 8 cups milk (whole, low-fat, skim or unsweetened soy)
  • 2 tablespoons slivered almonds (or pistachios, finely chopped)


  1. Coat the bottom & sides of slow cooker with a thin layer of oil.
  2. Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
  3. Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.


Most Helpful

I'm glad I tried the recipe, but was disappointed with the result. I was delighted to see a CrockPot recipe for rice pudding in the ZWT India Cookbook so knew I had to try it. I'm not sure if the problem was my expectations or unfamiliarity of Indian style rice puddings. At 3 hours it was still a liquid so I cooked an additional hour and stirred several times. At that point it had thickened into a pudding like consistency, but the texture of the rice was more porridge like. The result was just okay for us although I sprinkled cinnamon & vanilla on mine. I think couldn't get past my "southern style" expectations which are more custard like. Notes: I did use a crockpot liner & sprayed it with cooking spray. Thank you for sharing the recipe twissis. You brought a new dining adventure into my home & that's always welcome! :-)

Susie D August 18, 2012

Nice and easy method of making Indian style rice pudding. I will use this method from now on. I found that I needed to stir with increasing frequency as time passed, every 15 minutes at the end. I would have let it cook for about 15 minutes more to get the rice softer. I also would have added some more sugar. It did take on a slightly yellow color, even though I used real sugar. But I used raw sugar, so that may have been why. I topped mine off with cashews roasted in ghee.

alvinakatz August 17, 2012

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