Ingredients for Kheer Indian Rice Pudding Slow Cooker
- 2 tablespoons ghee (clarified butter) or vegan butter
- Basmati Rice
- ¾ cup granulated sugar (or to taste)
- Cardamom Seed
- Golden Raisin
- 4 cups whole milk (or soy milk for vegan option)
- Almonds
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How to Make Kheer Indian Rice Pudding Slow Cooker
- Lightly grease a 5-quart slow cooker with ghee or vegan butter.
- Rinse the basmati rice under cold water until the water runs clear.
- Add the rinsed rice, sugar, crushed cardamom seeds, and raisins to the slow cooker.
- Pour in the milk. Stir gently to combine.
- Cover and cook on low for 3-4 hours, or until the rice is cooked through and the pudding has thickened slightly. Stir gently halfway through cooking to prevent sticking.
- If using agave nectar, stir it in during the last 30 minutes of cooking. Note: Agave nectar may cause slight browning.
- Check the consistency; if it's too thin, continue cooking on low for another 30 minutes. Be careful not to overcook, or the milk may separate.
- Remove from slow cooker and let cool slightly before serving.
- Garnish with chopped nuts and serve warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
31g
Fat
19g
Carbs
10g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Rice Indian Easy Beginner Cook Vegetarian Puddings And Mousses Crock Pot Slow Cooker Dietary Low Sodium Low Calorie Inexpensive Low In Something Pasta Rice And Grains White Rice Equipment 4 Hours Or Less From Scratch
