Recipe: Basmati Rice Pudding (crock pot)

BASMATI RICE PUDDING
"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

4 cups whole milk or enriched rice milk
1/3 cup Demerara or cane sugar
2 teaspoons ground cardamom
3/4 cup brown basmati rice, rinsed
Chopped unsalted pistachio nuts (for garnish)

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 lightly greased slow cooker stoneware.

Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover crock pot 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.

Makes 8 servings
Source: The Healthy Slow Cooker by Judith Finlayson