cardomom and saffron kheer
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
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1
quart whole milk
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1/3
cup rice, such as jasmine
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1/2
cup sugar
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6
cardamom pods
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1
pinch saffron
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1
handful toasted almond slivers for garnish (optional)
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1
handful sliced fresh figs or some other fruit for garnish (optional)
- 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.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Pudding
- This recipe was entered in the contest for Your Best Recipe with Cardamom
More Great Recipes:
Grains|Dessert|Gluten-Free|Make Ahead|Slow Cook
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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!
Do you grind the cardamom or do you add it whole?
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.
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 is a trusted source on Bread/Baking.
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)
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...
AntoniaJames is a trusted source on Bread/Baking.
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)
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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