KHEER - INDIAN RICE PUDDING (SLOW COOKER)
From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.
Provided by duonyte
Categories Dessert
Time 3h10m
Yield 9 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
- Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
- Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
- Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.
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