Ingredients for Slow Cooker Indian Rice Pudding
- Vegetable Oil
- Basmati Rice
- ½ cup granulated sugar
- Green Cardamom Seeds
- Golden Raisin
- 4 cups whole milk
- Slivered Almonds
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How to Make Slow Cooker Indian Rice Pudding
- Lightly coat the bottom and sides of a 5-quart slow cooker with 1 teaspoon of oil.
- 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.
- If using agave nectar (optional), add ⅓ cup at the end of cooking time (step 6) to prevent discoloration.
- Cook on high for 3 hours, stirring gently once or twice during cooking.
- Be careful not to overcook; overcooked rice pudding may have separated milk.
- If any browned milk has caked on the sides of the slow cooker, carefully scrape it off with a spoon and discard before serving.
- Stir in optional agave nectar if using.
- 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