Not Your Mama’s Rice Pudding : The Lazy Girl's Slow Cooker Kheer/ Rice Pudding
By: The Housewife
Published: Tuesday, March 15, 2011 - 4:43pm

Ingredients




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

Preparation

1 Soak the saffron strands in 2 teaspoons of lukewarm milk. 2 Mix together the milk, rice and sugar into the slow cooker. 3 Cook on high for one hour and then on low for about 6 hours or more. 4 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. 5 The rice may seem whole and piecey but once you stir the mixture, it will break down well. 6 About half and hour or even an hour before removing I added in the saffron, elaichi powder and vanilla essence. 7 Mix well. 8 Add in the cashews and raisins. 9 It turns a nice caramelly color although you can stop cooking it when it stars turning pink. 10 If it’s very thick , then thin it out with some milk before serving.