2 Reviews

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! :-)

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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.

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alvinakatz August 17, 2012
Slow-Cooker Indian Rice Pudding