Slow Cooker Indian Rice Pudding Recipe

Experience the magic of India with this unbelievably creamy and dreamy slow cooker rice pudding! Inspired by Anupy Singla's recipe, this dessert is unlike any you've ever tasted. Sweet but not overly so, it's delicately spiced with cardamom and studded with golden raisins and crunchy pistachios. Perfect for a comforting dessert, served warm or chilled. This recipe is easily halved for smaller slow cookers. A unique and authentic Indian treat you won't want to miss!

Prep Time 10 mins
Cook Time 190 mins
Calories 136.9 kcal
Protein 9g
Rating 3.5 (2 Reviews)
Slow Cooker Indian Rice Pudding 59

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Slow Cooker Indian Rice Pudding

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How to Make Slow Cooker Indian Rice Pudding

  1. Lightly coat the bottom and sides of a 5-quart slow cooker with 1 teaspoon of oil.
  2. Add 1 cup basmati rice, ½ cup granulated sugar, 1 teaspoon ground cardamom, ½ cup golden raisins, and 4 cups whole milk to the slow cooker.
  3. If using agave nectar (optional), add ⅓ cup at the end of cooking time (step 6) to prevent discoloration.
  4. Cook on high for 3 hours, stirring gently once or twice during cooking.
  5. Be careful not to overcook; overcooked rice pudding may have separated milk.
  6. If any browned milk has caked on the sides of the slow cooker, carefully scrape it off with a spoon and discard before serving.
  7. Stir in optional agave nectar if using.
  8. Sprinkle ¼ cup chopped pistachios over the top and serve warm or cold.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

21g

Fat

13g

Carbs

6g

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