When my friend, Sarah, wanted to try the Indian Kheer and placed an order with Shalini's Kitchen, I brought out my slow cooker because I wanted to give her an absolutely delicious Kheer. I love my slow cooker because it allows me to cook and prepare dishes without actually having to do much, and the dishes coming out of a slow cooker are always so flavorful and with the best texture. This particular rice pudding is a staple dessert in North India and is prepared for all kinds of celebrations.
To get a great Kheer, you really need to spend time on it, cooking it slowly and stirring regularly. Unless of course, you use a slow cooker. The recipe below would work on regular pot on the stove top as well, but you would have to keep it on low heat and stir frequently until the rice is cooked. As with all milk dishes, the slow cooker will have some milk residue that will stick to the sides of the slow cooker. However, a little soaking in warm water and some light scrubbing is all you need to do.
Indian Kheer is always embellished with raisins, nuts such as almonds, cashews and pistachio, as well as flavors such as cardamom and saffron. These are all optional, and you could just stick with a plain version and it will be just as delicious.
Serving Size - 4
1/4 cup Basmati or any long grained rice
3 cups whole milk
1 can condensed milk
1/2 tsp ground cardamom (optional)
1/2 tsp saffron strands (optional)
3-4 tbs nuts such as almonds, pistachio or cashew (optional)
1. Add the rice, milk, condensed milk and cardamom to slow cooker.
2. Set the cooker on high for 4 hours.
3. Give the pudding a stir after 2 hours and then another stir after an hour.
4. After the 4 hours, the pudding should be nice and creamy. Mix in the nuts and sprinkle with some additional nuts and saffron strands as garnish.
Can be eaten warm or chilled in the refrigerator before serving.