How do you know when something will be good? It could be because it is made at a restaurant where you are never disappointed with the food. It could also be when you look at a recipe and the ingredient list alone strikes your fancy. Or a friend shares one and you trust their judgment. Both the ingredient list and a friend played in why I decided to make slow-cooker Kheer a.k.a. Indian Rice Pudding. That decision came after an extensive recipe search over the world-wide web.
Why did the search begin in the first place? The simple answer is because of a slow-cooker recipe event for Sunday Supper. My first inclination was to make a Thai pork dish. I thought of starting with a pork butt and my Asian Peanut Dressing. I looked around to see variations and the next thing I know I run across a list of slow-cooker Indian recipes. Curry popped into my mind. So I axed the original idea and started checking out curries. Nothing really jumped out at me until I saw rice pudding mentioned on one site and I immediately knew my next cooking adventure. And who popped up in my research of this dessert? None other than a fellow Sunday Supper contributor, Soni of Soni’s Food. So my search started because of Sunday Supper and ended with it too.
Slow-Cooker Kheer (Indian Rice Pudding) is very simple to make. Whisk together all the ingredients, turn the slow cooker on low, and come back in a few hours to find a creamy and comforting dessert waiting for you to attack with a big spoon. And attack it with a big spoon is exactly what I did. I took a tiny test bite to see if it was done and the next thing I know I’m standing over the crockpot shoveling it in like I had not eaten for days.
The recipe is adapted from the original version. One adaptation is cooking it in a slow-cooker instead of in a pan. I also added golden raisins which I saw on several other Kheer recipes and reduced the amount of cardamom. The reason I reduced the cardamom is that it has a mint taste to some people including my husband. I didn’t want him to think I had made minty rice pudding. I used enough to give a slight background flavor without being over-powering.
One other note on the rice pudding. As with many rice dishes, the rice will continue to soak up moisture after the cooking process and become drier. All you have to do is stir in some milk or cream to get it back to the right consistency. I used a combo of cream and sweetened condensed milk to re-hydrate mine after it had been in the fridge overnight.
Do you cook using a slow-cooker? I do when I want to set, forget, and come back later to have a fully finished meal or dessert ready to eat. Now I’ll have more recipes to try from my fellow Sunday Supper contributors. Scroll down to see the list and remember each one is just a click away. Special thanks to Christie of A Kitchen Hoor’s Adventures and Heather of Hezzi-D’s Books and Cooks for hosting the event.
Slow-Cooker Kheer (Indian Rice Pudding)
- 3 cups whole milk
- 1 cup uncooked basmati rice not fast-cooking
- 1/3 cup sweetened condensed milk
- 1/3 cup golden raisins
- 3 tablespoons slivered almonds
- 1/2 teaspoon ground cardamom
Whisk together all ingredients in a slow-cooker. Cover and cook on low for 3 1/2 to 4 hours.
Check after 3 1/2 hours. It is done when it has a thick pudding consistency.
Serve hot, warm, room temperature, or chilled.
Note: The rice in the pudding will continue to soak up milk when chilled. If pudding is too thick or seems "dry" after chilling, stir in a little milk, cream, or sweetened condensed milk to get to desired consistency.
Recipe adapted from Kheer (Indian Rice Pudding) on Soni’s Food website.
Are you ready to do some slow-cooking? Check out these slow-cooker recipes by Sunday Supper contributors:
- Amazing Slow Cooker French Onion Soup from Hot Momma’s Kitchen Chaos
- Crockpot Caramelized Pork Noodle Soup from Brunch with Joy
- Crockpot Kielbasa Split Pea Soup from The Foodie Army Wife
- Crockpot Turkey Meatball Soup from Flour On My Face
- Slow Cooker Acorn Squash and Apple Soup from Rants From My Crazy Kitchen
- Slow Cooker Chicken, Spinach & White Bean Soup from Amee’s Savory Dish
- Slow Cooker Chunky Chicken Tortilla Soup #GlutenFree from Sue’s Nutrition Buzz
- Slow Cooker Kielbasa Soup with Kale and White Beans from The Messy Baker
- Slow Cooker Potato, Kielbasa and Spinach Soup With Gouda from Meal Planning Magic
- Slow Cooker Tomato Basil Soup from Noshing With The Nolands
- Spicy Ham and 10-Bean Soup from Food Lust People Love
- Three Bean, Butternut, and Quinoa Vegetarian Chili from Ruffles & Truffles
Scrumptious Mains (Breakfast and Dinner)
- Crock Pot Buffalo Chicken Sliders from Eat, Drink and Be Tracy
- Crock Pot Pork Chops with Apples and Figs from Cooking On The Ranch
- Crockpot Sesame Chicken from Casa de Crews
- Madras Beef Curry with Vegetables from Curious Cuisiniere
- Pork and Cabbage Stew from Kudos Kitchen by Renee
- Pork Chops in Gravy with Potatoes from Cookin’ Mimi
- Slow Cooked Apple Pie Oatmeal from Life Tastes Good
- Slow-Cooked Country Pork and Veggies from Cindy’s Recipes and Writings
- Slow Cooker Garlic Chicken with Artichokes from Bobbi’s Kozy Kitchen
- Slow Cooker Lime Garlic Chicken from Peaceful Cooking
- Slow Cooker Mongolian Beef from Nosh My Way
- Slow Cooker Shredded Beef Tacos from Hezzi-D’s Books and Cooks
- Slow Cooker Spicy Peach Pulled Pork from Family Foodie
- Slow Cooker Tomato Basil Pulled Chicken from Cupcakes & Kale Chips
- Scalloped Potatoes from Peanut Butter and Peppers
- Slow Cooker Caramelized Onions from The Dinner-Mom
Scintillating Sweets and Sips
- Slow Cooker Brownie Dessert from That Skinny Chick Can Bake
- Slow-Cooker Kheer (Indian Rice Pudding) from Magnolia Days
- Slow Cooker Lemon Poppy Seed Cake from Ninja Baking
- Slow Cooker Rice Pudding from Killer Bunnies, Inc
- Spiced Caramel Cider from The Life and Loves of Grumpy’s Honeybunch
- Triple Rich Chocolate Cake from MealDiva
- Slow Cooker Seedy Bread from Jane’s Adventures in Dinner
- Slow Cooker Sourdough Bread from A Kitchen Hoor’s Adventures
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