Featured Cookbook

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1. Sweet Potato Coconut Curry with Shrimp

2. Basmati Rice Pudding

Book Description

A winning combination of healthy eating and convenience. Here's an ideal combination: a tasty meal, nutrition for good health, and the convenience of a slow cooker. The Healthy Slow Cooker offers more than 100 delicious, nourishing recipes that are healthy and contain key nutritional, health and wellness information.

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The Healthy Slow Cooker: More Than 100 Recipes for Health And Wellness

Authors: Judith Finlayson

Date:

ISBN: 0778801330

Publisher: Robert Rose

Paperback

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The cardamom in this pudding provides an irresistible Indian flavor. I like to serve it at room temperature, but it also works warm or cold. If you’re feeling indulgent, add a little cream.

Works best in a small (3-1/2 quart) slow cooker
Lightly greased slow cooker stoneware
Makes 8 servings

• 4 cups whole milk or enriched rice milk, 1 L

• 1/3 cup Demerara or evaporated cane juice sugar, 75 mL

• 2 teaspoons ground cardamom, 10 mL

• 3/4 cup brown basmati rice, rinsed, 175 mL

• Chopped unsalted pistachio nuts

1. In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware.

2. Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios.

More From This Book:

1. Sweet Potato Coconut Curry with Shrimp

2. Basmati Rice Pudding

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