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Slow-Cooker Indian Rice Pudding

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“This is the 2nd of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. From The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla, this an Indian-inspired rice pudding described as unlike any you've tried before. Flecked w/golden raisins & sprinkled w/pistachios, it's sweet (w/o being overly so) & flavored by cardamom, a spice commonly used in Indian cooking. Use a 5-qt slow cooker & serve hot or cold. This recipe yields 9 cups, but is easily halved. To make this dish in a 3 1/2-qt slow cooker, halve all ingredients & cont w/the recipe. A half recipe makes 5 cups. There are other recipes already entered for Indian rice puddings, but I didn't find any that used a slow cooker method. I allowed 10 min for ingredient prep, but there is no other real prep involved. *Enjoy!*”
READY IN:
3hrs 10mins
SERVES:
18
YIELD:
18 1/2 Cup Servings
UNITS:
US

Ingredients Nutrition

  • 1 teaspoon vegetable oil (or canola oil)
  • 1 cup basmati rice, white & washed thoroughly
  • 14-12 cup sugar (or agave nectar)
  • 1 teaspoon green cardamom seeds, lightly crushed
  • 12 cup golden raisin
  • 8 cups milk (whole, low-fat, skim or unsweetened soy)
  • 2 tablespoons slivered almonds (or pistachios, finely chopped)

Directions

  1. Coat the bottom & sides of slow cooker with a thin layer of oil.
  2. Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
  3. Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.

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