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Rice Pudding

This image courtesy of Brave New Pictures, Inc.

There’s something universal and comforting about rice pudding, and kheer is no exception. It’s the perfect Indian dessert because it’s not overly sweet or syrupy, especially spiced with a little cardamom and sweetened with golden raisins. I have seen this recipe in other cookbooks made with ingredients like evaporated milk and toasted pistachios, but the kheer I ate growing up never had such complications. In our house, it was simply milk, rice, cardamom, raisins, and sugar cooked on the stove top until just right. The slow cooker just makes the process that much easier. Now my family can enjoy it every week.

NotesSlow cooker size: 5-quart

To make this dish in a 3½-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 5 cups (1.18 L).

9 cups (2.13 L)

Cooking Time3 min

Cooking Time - Text180

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentcrock pot

Mealdinner

Taste and Texturecreamy, nutty, sweet

Type of Dishdessert, pudding

Ingredients

  • 1 teaspoon (5 mL) vegetable or canola oil
  • 1 cup (201 g) white basmati rice, washed thoroughly
  • ¼-½ cup (59-118 mL) sugar or agave nectar
  • 1 teaspoon (5 mL) seeds of green cardamom, lightly crushed
  • ½ cup (118 mL) golden raisins
  • 8 cups (1.89 L) milk (whole, low-fat, skim, or unsweetened soy)
  • 2 tablespoons (30 mL) finely chopped slivered almonds or pistachios

Instructions

  1. Coat the bottom and sides of slow cooker with a thin layer of oil.

  2. Put the rice, sugar, cardamom, raisins, and milk in the slow cooker. If you are using agave nectar, I recommend adding it toward the end, as adding it early makes the dish pinkish-brown in color. It will be delicious either way.

  3. Cook on high for 3 hours, stirring once or twice. Be careful not to let it overcook, or the milk will separate. If there is any browned milk caked on the sides, just scrape it out with a spoon and discard before serving.

  4. Sprinkle chopped almonds or pistachios across the top, and serve hot or cold.

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