Kheer (Rice Pudding) Slow Cooker (Crock Pot) Recipe from raw rice

Raw short to long grain rice is used to make pudding in a slow cooker

Choose short, medium to long grain raw rice. The rice should not be par-boiled or converted. Compare this with Traditional stove-top recipe .

Compare this with Slow cooker recipe with cooked rice .

Ingredients

1. Milk: 6 Cups
2. Uncooked Rice: 1 Cup The rice must not be converted or parboiled.
3. Salt: 1/8 teaspoon
4. Sugar: ¾ Cup
5. Unsalted Butter: ½ Stick (1/8 Pound)
6. Slivered Blanched Almonds (optional): ¼ Cup
7. Yellow raisins (optional): ¼ Cup
8. Cardamom powder: ¼ teaspoon
9. Nutmeg powder: ¼ teaspoon

Method

1. Wash and rinse rice.

2. Put all the ingredients in the slow cooker. Cover and set 'High'. Wait 45 minutes

3. Stir to make sure that rice are not clumping together. Continue cooking covered for 45 minutes at High. Stir.

4. Cook at High covered for about two more hours, or at 'Low' for five to six hours.

5. Longer you will cook, thicker will be the pudding.

6. Turn off. Let it cool and refrigerate. Serve chilled.