This Rice pudding|rice kheer in slow cooker is one of the best pudding recipes out there. Follow the exact measurements and it will be a breeze. You can reduce the sugar a bit and adjust it as per the taste.
There comes a time in every newly married women’s life when we are trying to impress our inlaws and husband by trying to claim that we can cook well, and when Indian roots are embedded in you, then rice pudding or kheer normally happens to be on the list too. We Indian gals waste hell lot of a time stirring the pudding on low heat so that the milk doesn’t stick to the bottom – yet there are the unfortunate moments when even after constantly stirring for almost an hour, few minutes of ignorance and tiredness is all it takes to give it a burnt taste or spoil the pudding completely.
This is generally the way traditional Indian rice pudding is made. Stirring milk and rice on low flame until the milk reduces by 2/3 which could take an hour or more depending on how much pudding you are making.
Don’t you think that life is too short to waste you time making such a time consuming pudding. Having said that, if you have an option to make this with breeze, won’t you wanna make it.
In the time of slow cookers and condensed milk we shouldn’t be spending our valuable time in the kitchen. We could definitely catch few episodes of Gilmore Girls or Good Wife in that time if not reading a book or who cares, just sitting-absolutely doing nothing.
BTW the condensed milk in rice pudding gives it a rich and creamy taste.
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What is kheer rice pudding?
Rice pudding or kheer is a dessert made from rice mixed with milk and sugar. You can flavor rice kheer with Saffron, cardamom, and chopped nuts. Rice pudding is one of the easiest desserts you could make but needs a little bit of attention.
If you have a slow cooker and a spatula, you are all geared up to rival any traditional rice pudding version. The ingredients consist of rice, milk, and sugar or condensed milk for that indulging rich texture.
How to make kheer with rice?
Follow the exact measurements, and you will have a foolproof recipe. Many of the time, the kheer can turn watery or too thick. You have to go back and forth, adjusting the milk to get the right consistency, which can take a longer time. In this case, you don’t have to worry.
You can make the rice kheer recipe on the stovetop or in a slow cooker if you don’t want to spend time stirring.
Easy rice pudding recipe in a slow cooker
All you have to do is stir all the ingredients in the slow cooker and turn the heat to high. It takes about 4-5 hours. Once done, and as the pudding rests, it thickens. You might want to leave enough liquid when you take the pudding off the heat.
Let it cool at room temperature, and then cover and refrigerate it for an hour or two. Most people like it cold or at room temperature.
How to make rice pudding in a slow cooker with rice?
Some recipes call for cooked rice, but this recipe uses raw rice. I prefer using uncooked rice because as it cooks, it absorbs the flavor of the milk, sugar, and flavors without making it soggy.
Rice kheer recipe on a stovetop
To make it on a stovetop, add ghee or clarified butter to a heavy bottom pan and roast the rice till you can smell the aroma. To this, add hot milk, and turn the heat to medium. You can use evaporated milk to make the process faster.
Once the milk simmers, stir the mixture and turn the heat to low. Cover with a lid and leave an opening so that it had enough space for the steam to escape.
When the rice almost cooks, add sugar or condensed milk along with crushed Saffron and stir again. Let it simmer for an additional 10 to 20 minutes or till the kheer thickens.
Turn off the heat and add the powdered cardamom. You can also add almonds or cashews that are roasted with ghee or clarified butter.
All you have to do is stir all the ingredients in the slow cooker and turn the heat to high. It takes about 4-5 hours. Once its done and as the pudding sits, it thickens. You might want to leave enough liquid when you take the pudding off the heat.
Let it cool at room temperature and then cover and refrigerate it for an hour or two. Most people like it cold or at room temperature.
How do you thicken kheer?
The starch from rice should be enough to thicken your pudding. If it’s still too runny, let it simmer for some more time on low heat, though rice puddings tend to reduce even more once it is cooled or is refrigerated!
What is rice best for rice pudding?
I prefer Basmati rice or long grain rice with less starch. Basmati rice is a good choice for rice pudding because of its aroma. It cooks through much faster and is much easier to find.
Ingredients:
Rice: You can use basmati rice or any long grain rice with less starch.
Sugar or condensed milk: If you do not have sweet condensed milk, you can use sugar.
Milk: If you want to reduce the cooking time, use evaporated milk instead of normal milk. Low fat milk will make the kheer watery. Use either 2% milk or full fat.
Saffron: Gives the kheer a beautiful color and flavor.
Nuts: You can use chopped pistachios, roasted cashews or sliced almonds for garnishing.
Coconut: You can also add 1 cup of fresh grated coconut 15 minutes before you take it off the stove.
Can you freeze rice pudding?
Although the ingredients are sensitive to temperature, rice pudding stays exceptionally well in a freezer. Once it’s cooled, add it to a resealable storage container, close tightly, and it will stay in for up to 2 months.
Before serving or once cooled, garnish with slivered or sliced almonds or coarsely chopped pistachios and saffron.
- 1/4 cup raw rice
- 4 cups milk Whole milk or 2% milk ideal
- 1 cup 14oz (397g) sweet condensed milk
- pinch of saffron
- 1 teaspoon cardamon powder
- FOR GARNISH Use both or any one
- 1/4 cup slivered / sliced almonds
- 1/4 cup coarsely chopped pistachios.
- 4-5 strands of saffron
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Wash the rice and drain well.
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SLOW COOKER METHOD:
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Add all the ingredients mentioned above except the garnish to a slow cooker and stir well. Turn the heat to high and come back after 4 hours (You might wanna stir once in between if the heat is on high).
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Alternately you can turn the heat to low if you want the pudding ready in 8 hours.
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STOVE TOP METHOD:
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Add all the above ingredients except the garnish to a heavy bottom sauce pan. Bring the milk to a simmer. Turn the heat to low and leave it covered with a slight opening for the excess steam to evaporate. Stir every 5-10 minutes till the rice is cooked and the pudding thickens. Takes about 30 - 40 minutes.
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(Pudding tends to thicken once its cools. You might want to leave enough liquid when you take the pudding off the heat.)
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Let it cool at room temperature and then cover and refrigerate it for an hour or two. Most people like it cold or at room temperature.
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Garnish with chopped nuts and saffron before serving.
Important: Every slow cooker is different. So the 1st time when you are using this method, keep an eye every hour or 2 hours ensuring that it doesn't stick to the bottom.
You can also lightly brush the inside of your slow cooker with oil before adding all the ingredients.
Sweetness: You can add 3/4 cup of condensed milk initially and then after 2 hours if the sweetness is not enough add the remaining 1/4 cup and stir.
You might have to take a note of the sweetness and slow cooker timings the 1st time.
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If you need double the quanity of recipe do yo just double the ingredients?
Yes you can double the ingredients to double the quantity.