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Kheer (Indian Rice Pudding)
4 cups milk
1/4 cup basmati or jasmine rice
3/4 cup sugar
1/2 teaspoon ground cardamom
Pinch of ground nutmeg
2 tablespoons slivered, blanched almonds
1 teaspoon rosewater (optional)
Mix the milk, rice, sugar, and cardamom in the slow cooker.
Cover and cook on Low 6 to 7 hours, until rice is very soft.
Remove and stir in nutmeg and almonds. Serve warm or cool. Sprinkle with rosewater before serving. Makes 6 servings.
I omitted the cardamom in this recipe. I suspect that it would have been a lot nicer with this spice added in, but when I was at the supermarket pricing it I certainly wasn't prepared to spend that amount of money for a spice that I may not use for another year.
I used a 1 1/2 quart slow cooker for this recipe, but a 2 quart would have been more appropriate.
Everybody likes rice pudding here so it was not that much of a surprise that this one got a 'make it again' label. The basmati rice was different and the addition of the slice almonds was a nice touch.
I'll make this again.
Some general comments about this recipe:
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