Slow-Cooker Indian Rice Pudding

Recipe by twissis
READY IN: 3hrs 10mins
SERVES: 18
UNITS: US

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
  • 8
    cups milk (whole, low-fat, skim or unsweetened soy)
  • 2
    tablespoons slivered almonds (or pistachios, finely chopped)
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DIRECTIONS

  • Coat the bottom & sides of slow cooker with a thin layer of oil.
  • 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.
  • 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.
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