The Lazy Girl's Slow Cooker Rice Pudding
8 cups of whole milk
1 1/2 cups sugar
I cup rice
A pinch of salt
A generous pinch of Saffron
3 Cardamom pods – you could use either the powdered version or make your own by powdering up the seeds
1 tsp Vanilla
Cashews and raisins
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 add in the saffron, cardamom and vanilla.
Add in the cashews and raisins.
If it’s very thick , then thin it out with some milk before serving.