Kheer - Indian Rice Pudding (Slow Cooker)

1. 1

   Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.

2. 2

   Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.

3. 3

   Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).

4. 4

   Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

* Per serving · 4 servings · Values may vary.

No additional tips available.