cardomom and saffron kheer

By Fairmount_market
February 3, 2011
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Author Notes: This is the easiest recipe ever, but it tastes delicious. I created it when I first got a slow cooker, because I love rice pudding. The proportions come from some rice pudding recipes from Mark Bittman, who prepared his in the oven, but a slow cooker is more energy efficient and convenient. The cooking time needs to be calibrated to any individual slow cooker.Fairmount_market

Serves: 6-8

  • 1 quart whole milk
  • 1/3 cup rice, such as jasmine
  • 1/2 cup sugar
  • 6 cardamom pods
  • 1 pinch saffron
  • 1 handful toasted almond slivers for garnish (optional)
  • 1 handful sliced fresh figs or some other fruit for garnish (optional)
  1. Combine all ingredients except the almonds and fruit in a slow cooker and cook on low for about 6 hours until all the milk has absorbed and the pudding has thickened. If a skin forms on the top, you can just stir this into the pudding at the end.
  2. Serve garnished with toasted slivered almonds and, if you have some, fresh sliced figs, or you could use sections of clementines.

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Grains|Dessert|Gluten-Free|Make Ahead|Slow Cook