Indian Slow Cooker
Brave New Pictures
From The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes (Agate Surrey), by Anupy Singla, this Indian-inspired Rice Pudding is unlike any you've tried before. Flecked with golden raisins and sprinkled with pistachios, it's sweet without being overly so. Best of all, it's flavored by cardamom, one of the main components of chai and a spice commonly used in Indian cooking. Possessing a warm and wonderful flavor, cardamom can be found at your local grocery store or anywhere you buy seasonings.
Slow-Cooker Size: 5 quart
1 teaspoon vegetable or canola oil
1 cup white basmati rice, washed thoroughly
1/4 - 1/2 cup sugar or agave nectar
1 teaspoon seeds of green cardamom, lightly crushed
1/2 cup golden raisins
8 cups milk (whole, low-fat, skim, or unsweetened soy)
2 tablespoons finely chopped slivered almonds or pistachios
1. Coat the bottom and sides of slow cooker with a thin layer of oil.
2. Put the rice, sugar, cardamom, raisins, and milk in the slow cooker. If you are using agave nectar, I recommend adding it toward the end, as adding it early makes the dish pinkish-brown in color. It will be delicious either way.
3. Cook on high for 3 hours, stirring once or twice. Be careful not to let it overcook, or the milk will separate. If there is any browned milk caked on the sides, just scrape it out with a spoon and discard before serving.
4. Sprinkle chopped almonds or pistachios across the top, and serve hot or cold.
To make this dish in a 3 1/2-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 5 cups.
Makes 9 cups
Excerpted from The Indian Slow Cooker © 2010, by Anupy Singla. Reprinted with permission of Agate Surrey. All photographs © 2010 by Brave New Pictures, Inc.
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