8 cups of whole milk (I substituted a can of condensed milk and full fat
1 cup sugar (the recipe calls for 2 cups but I used condensed milk but even then I may
I cup rice – wash very well
A pinch of salt
Saffron – a generous pinch
3 Cardamom/ elaichi – you could use either the powdered version or make your own by powdering up the seeds
Vanilla Essence – a teaspoon
Cashews and raisins – sautéed in ghee or butter (yes the
Soak the saffron strands in 2 teaspoons of lukewarm milk.
Mix together the milk, rice and sugar into the slow cooker.
Cook on high for one hour and then on low for about 6 hours or more.
Stir in-between to ensure the rice is not sticking to the pan or clumping but do this no more than once or twice as you are not supposed to open a slow cooker too many times during the cooking process.
The rice may seem whole and piecey but once you stir the mixture, it will break down well.
About half and hour or even an hour before removing I added in the saffron, elaichi powder and vanilla essence.
Add in the cashews and raisins.
It turns a nice caramelly color although you can stop cooking it when it stars turning pink.
If it’s very thick , then thin it out with some milk before serving.