Slow Cooker Recipe - Basmati Rice Pudding

Slow Cooker Basmati Rice Pudding
from The Healthy Slow Cooker by Judith Finlayson

Judith's author notes: The cardamom in this pudding provides an irresistible Indian flavor. I like to serve it at room temperature, but it also works warm or cold. If you're feeling indulgent, add a little cream.

Works best in a small (3-1/2 quart) slow cooker
Lightly greased slow cooker stoneware

4 cups whole milk or enriched rice milk, 1 L
1/3 cup Demerara or evaporated cane juice sugar, 75 mL
2 teaspoons ground cardamom, 10 mL
3/4 cup brown basmati rice, rinsed, 175 mL
Chopped unsalted pistachio nuts

In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware.

Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios.

Makes 8 servings.