Basmati Rice Pudding
I am going to make this tonight for dessert! I hope it's good. I'll follow up here to let you know.
*Works best in a small 3 1/2 quart slow cooker
*Lightly greased slow cooker stoneware
4 cups whole milk or enriched rice milk
1/3 cup Demerara or evaporated cane juice sugar
2 tsp ground cardamom
3/4 cup brown Basmati rice, rinsed
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 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.
Makes 8 servings.
Nutrients Per Serving
Calories 173
Protien 5.6g
Carbs 27.5
Fat (Total) 4.6g
Dietary Fiber 1.0g
Sodium 63mg
Cholesterol 17mg
*Works best in a small 3 1/2 quart slow cooker
*Lightly greased slow cooker stoneware
4 cups whole milk or enriched rice milk
1/3 cup Demerara or evaporated cane juice sugar
2 tsp ground cardamom
3/4 cup brown Basmati rice, rinsed
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 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.
Makes 8 servings.
Nutrients Per Serving
Calories 173
Protien 5.6g
Carbs 27.5
Fat (Total) 4.6g
Dietary Fiber 1.0g
Sodium 63mg
Cholesterol 17mg