Slow Cooker Indian Rice Pudding
Experience the comforting warmth of Slow Cooker Indian Rice Pudding, a rich and creamy dessert that's as easy to prepare as it is indulgent. Made with fragrant basmati rice, whole milk, and a touch of heavy cream, this traditional treat, known as "kheer," is infused with aromatic cardamom, delicate saffron, and a hint of sweetened condensed milk for decadence. Tossed with golden raisins, chopped almonds, and pistachios, this pudding offers a delightful blend of textures and flavors. Perfectly cooked low and slow, it requires minimal effort while filling your home with irresistible aromas. Serve it warm or chilled, garnished with nuts or a dash of cinnamon, to transform any meal into a feast. This make-ahead dessert is ideal for family gatherings, festive celebrations, or whenever you crave a cozy, sweet treat.
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Recipe Information
Ingredients
- 0.5 cups Basmati rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.5 cups Granulated sugar
- 0.5 cups Unsweetened condensed milk
- 4 pieces Cardamom pods (lightly crushed)
- 0.25 teaspoons Saffron threads
- 0.25 cups Golden raisins
- 0.25 cups Chopped almonds
- 0.25 cups Chopped pistachios
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Ground cinnamon (optional)
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear to remove excess starch. Drain well.
Lightly grease the inside of your slow cooker with a thin layer of butter or cooking spray to prevent sticking.
Add the rinsed basmati rice, whole milk, and heavy cream to the slow cooker. Stir to combine.
Add the granulated sugar, unsweetened condensed milk, crushed cardamom pods, and saffron threads. Stir gently.
Cover the slow cooker with its lid and set it to low heat. Cook for 4 hours, stirring every hour to prevent the rice from clumping or sticking.
After 4 hours, check the consistency of the pudding. It should be creamy and thick, but you can adjust by cooking for an additional 15–30 minutes if needed.
Once the desired consistency is reached, stir in the golden raisins, chopped almonds, and pistachios. Add the vanilla extract and optional ground cinnamon for extra flavor. Mix well.
Turn off the slow cooker and let the rice pudding cool slightly with the lid off for 5–10 minutes. The pudding will thicken further as it cools.
Serve warm or chilled, garnished with additional nuts or a pinch of saffron, if desired.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 36.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 263 mg | 20% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
