Name: cardomom and saffron kheer
Yield: Serves 6-8
Ingredients: 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)

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

Ingredients

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)

In This Recipe

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Directions

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.
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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Jessie Chelliah
Fairmount_market
hercarrot
AntoniaJames

Review

I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.

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8 Reviews

Jessie C. September 19, 2016

Hey isn't this an Indian recipe? We call it ponggal which means overflow. We cook this during harvest festival in southern India for the harvest to overflow. To make it taste better add jaggery (Indian brown sugar) and voila!

Marie May 21, 2014

Do you grind the cardamom or do you add it whole?

Author Comment

Fairmount_market February 19, 2011

Oops, I just saw the guideline of no rice puddings for this contest, but I can't figure out how to unsubmit this recipe from this contest. Help, please.

hercarrot February 9, 2011

Ohh I have to make this immediately! What a beautiful and simple recipe that bursts with favorite flavors! I'm pulling out the slow-cooker and have been wondering what to use my cardomom pods for. Here it is! Thank You for sharing!

AntoniaJames February 9, 2011

Wondering if you could also make this with basmati rice . . . . and what an elegant rice pudding this is! I do hope you continue to post recipes here. Your first two are simply wonderful!! ;o)

Author Comment

Fairmount_market February 10, 2011

Yes I've made this with basmati rice and it was delicious. I'm glad you like the recipes. I've been creating recipes for a farmers market I helped get started in my neighborhood. Here are some other recipes that I made with the kheer at the end of the season: http://fairmountmarket.blogspot.com/2010/11/harvests-end.html

AntoniaJames February 10, 2011

Love your farmers' market website and I am so impressed, and in awe really, of what you have accomplished. Really hope you'll continue to contribute here, when you have time!! ;o)

cheribarry February 7, 2011

I made this yesterday as the snow was blowing outside. It is the first time that I have purchased cardamom pods. It is quite delicious but I did let it cook for a couple hours extra to achieve the consistency that I prefer. Thanks and I will be making it again soon.

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cardomom and saffron kheer