CARDAMOM AND LEMON RICE PUDDING

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Cardamom and Lemon Rice Pudding image

Provided by Melissa Clark

Categories     Slow Cooker     Citrus     Dairy     Egg     Fruit     Rice     Dessert     Kid-Friendly     Back to School     Winter     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

3 cups whole milk
1 cup heavy cream
4 large eggs, beaten
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest (from 1 medium lemon)
5 whole green cardamom pods
1/4 teaspoon freshly grated nutmeg
3 cups cooked medium-grain white rice
1 cup golden raisins
Special Equipment
Slow cooker

Steps:

  • In slow cooker, whisk together milk, cream, eggs, granulated and brown sugars, vanilla, zest, cardamom pods, and nutmeg. Stir in rice, cover and cook on high 1 hour, stirring occasionally. Reduce heat to low, add raisins, and cook 1 hour more, stirring occasionally. Serve warm, or refrigerate and serve chilled.

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