Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.

Cardamom Rice Pudding

dessert

indian

vegetarian

creamy

slow-cooker

Short-grain rice cooked gently in whole milk with bruised cardamom until thick and spoonable, finished with cream and pistachio.

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RECIPE

Cardamom Rice Pudding

Short-grain rice cooked gently in whole milk with bruised cardamom until thick and spoonable, finished with cream and pistachio.

Prep10 mins

Cook210 mins

Total220 mins

Servings8

dessert

indian

vegetarian

creamy

slow-cooker

Ingredients

1 cup arborio rice
6 cups whole milk
2/3 cup sugar
12 cardamom pods, bruised
1 vanilla pod, split
1/2 cup heavy cream
1/2 cup pistachios, chopped
1/2 tsp kosher salt

Preparation

Butter the crock well up the sides — milk scorches on bare metal and the scorch flavours everything.

Add the rice, milk, sugar, salt, bruised cardamom pods and split vanilla.

Cook on low 3 hours, stirring once at 90 minutes to stop the rice settling into a dense layer on the bottom.

This is the exception to the dairy-goes-in-last rule: whole milk at low setting holds, where cream or a splash of milk would split. Do not substitute low-fat.

Fish out the cardamom pods and vanilla when the rice is soft and the pudding thickly coats a spoon.

Stir the cream through off the heat and top with chopped pistachios.

Servings and Nutrition

Number of Servings in Cardamom Rice Pudding

Nutrition for 1 serving (3/4 cup)

380

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Protein 11.0g

11%

Carbs 52.0g

54%

Fat 15.0g

35%

Equipment Starter - Slow Cooker 1

Cardamom Rice Pudding

Cardamom Rice Pudding

Ingredients

Preparation