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Kheer -Indian Rice Pudding Slow Cooker

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Ingredients

Adjust Servings:
1 teaspoon vegetable oil
1 cup white basmati rice washed and drained
1/4 - 1/2 cup sugar or 1/4-1/2 cup agave nectar
1 teaspoon green cardamom seed lightly crushed
1/2 cup golden raisin
8 cups milk or 8 cups soymilk
2 tablespoons finely chopped almonds or 2 tablespoons pistachios

Nutritional information

215.6
Calories
69 g
Calories From Fat
7.7 g
Total Fat
3.9 g
Saturated Fat
22.8 mg
Cholesterol
86.7 mg
Sodium
30.6 g
Carbs
1.7 g
Dietary Fiber
7.9 g
Sugars
7.3 g
Protein
192g
Serving Size

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Kheer -Indian Rice Pudding Slow Cooker

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    • 210 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Kheer – Indian Rice Pudding (Slow Cooker)


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    Steps

    1
    Done

    Coat the Bottom and Sides of a 5 Quart Slow Cooker With Vegetable Oil.

    2
    Done

    Put the Rice, Sugar, Cardamon Seeds, Raisins and Milk in the Slow Cooker. If Using Agave Nectar, Add It Towards the End, as It Will Make the Dish Pinkish-Brown in Color. Note: used Only Half of the Cardamon Seeds and That Was Plenty Flavorful For Me.

    3
    Done

    Cook on High For 3 Hours, Stirring Once or Twice. Be Careful not to Let It Overcook, as the Milk Will Separate. (i Found Mine a Bit Too Thin at the End of Three Hours and Cooked Another 30 Minutes With the Top Off, but I Have an Old Slow Cooker).

    4
    Done

    Sprinkle With Chopped Nuts and Serve, Hot or Cold. It Will Thicken as It Cools.

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    Benjamin Kim

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