Slow Cooker Kheer - Slow Cooker Rice Pudding

For many people traditional Indian food seems time consuming to make. However, using slow-cooker you can make many exotic Indian dishes very simple. 

Here is one example of such adaptation. Rice Pudding or Kheer is available in most Indian Restaurants during buffet in US. Usually, it takes 2-3 hours of constant stirring on stove-top to make Rice Kheer know as Milk and Rice Pudding. 

Also Read: Slow Cooker Carrot Halwa

Using Slow-Cooker this time will increase to anywhere from 6-7 hours, but it is in-active time. You can go run some errands or just sit and watch TV while Kheer is cooking! 

There is no worry about making sure constantly that Kheer is not sticking to bottom of the vessel. Here is the recipe of making Rice Kheer or Rice and Milk Pudding using slow cooker.

Ingredient
1. 1 liter (34 Oz) whole milk

2. 1/2 liter(16Oz) half and half milk
3. 1/2 cup rice
4. 2/3 cup sugar
5. 1/4tsp cardamom powder
6. Almond and pistachio for garnishing

Method
1.Wash rice and soak in a 1/2 cup water for one hour
2.In a heavy saucepan, boil milk on medium-high heat on stove-top. (If you have a slow-cooker bowl that will go on stove-top as well as in slow-cooker then you can use same bowl. If you do not want to boil the milk on stove-top, directly put it in slow-cooker. This will just increase the cooking time by another hour or so.)
3.Set slow cooker on high.
4. Transfer milk and sugar in slow cooker bowl.
5. Drain water in the rice and break the rice little bit and transfer it to slow-cooker. (This will reduce the cooking time.)
6. Do not cover slow cooker
7. Every one hour stir the milk to make sure layer of cream is breaking and mixing well with kheer.
8. After 6-7 hours kheer will be ready.
9. Transfer Pudding/Kheer in a serving bowl, add cardamom powder and mix it well. Garnish with almond and pistachio.
10.Put it in refrigerator to let it cool. Enjoy.

Please check out my blog (IndoGlobalFood) for more such Indian Slow-Cooker/Crockpot recipes.