Rice Pudding

Name: Rice Pudding
Ingredients: 1 teaspoon (5 mL) vegetable or canola oil; 1 cup (201 g) white basmati rice, washed thoroughly; 1/4- 1/2 cup (59-118 mL) sugar or agave nectar; 1 teaspoon (5 mL) seeds of green cardamom, lightly crushed; 1/2 cup (118 mL) golden raisins; 8 cups (1.89 L) milk (whole, low-fat, skim, or unsweetened soy); 2 tablespoons (30 mL) finely chopped slivered almonds or pistachios

7 ingredients

8 steps

Ingredients

1 teaspoon (5 mL) vegetable or canola oil
1 cup (201 g) white basmati rice, washed thoroughly
1/4- 1/2 cup (59-118 mL) sugar or agave nectar
1 teaspoon (5 mL) seeds of green cardamom, lightly crushed
1/2 cup (118 mL) golden raisins
8 cups (1.89 L) milk (whole, low-fat, skim, or unsweetened soy)
2 tablespoons (30 mL) finely chopped slivered almonds or pistachios

Directions

1

Coat the bottom and sides of slow cooker with a thin layer of oil.
2

Put the rice, sugar, cardamom, raisins, and milk in the slow cooker.
3

If you are using agave nectar, I recommend adding it toward the end, as adding it early makes the dish pinkish-brown in color.
4

It will be delicious either way.
5

Cook on high for 3 hours, stirring once or twice.
6

Be careful not to let it overcook, or the milk will separate.
7

If there is any browned milk caked on the sides, just scrape it out with a spoon and discard before serving.
8

Sprinkle chopped almonds or pistachios across the top, and serve hot or cold.