Make Ahead

cardomom and saffron kheer

February  3, 2011
0 Ratings
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)
In This Recipe
  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.

See what other Food52ers are saying.

  • Jessie Chelliah
    Jessie Chelliah
  • Fairmount_market
  • hercarrot
  • AntoniaJames
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: I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.