Slow Cooker Indian Rice Pudding with Banana (Kheer)
This creamy pudding can be served hot or cold. Serve garnished with sliced almonds or powdered cinnamon. Ghee is a clarified butter commonly used in Indian cooking. You can buy it at some supermarkets, Indian markets, and online.
Serves: 8Hands-on: 20 minutesTotal: 4 hours 30 minutesDifficulty: Easy
- 2 cups whole milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1⁄4 cup basmati rice (or small-grain rice), rinsed
- 1 Tbsp. ghee
- 2 cloves
- 1 bay leaf
- 1⁄4 cup coconut milk
- 1 cup blanched, sliced almonds
- 1 medium banana, peeled and mashed
- Add the whole milk, condensed milk, and cream to a slow cooker. Cover and cook on high for 1 hour.
- In the meantime, soak the rice in water for 30 minutes. Drain off the water and crush the rice into smaller pieces with your hands.
- Heat the ghee in a pan over medium heat. Add the cloves and bay leaf. Cook for 5 seconds and then add the broken rice. Fry the rice in the ghee for 30 seconds, stirring vigorously as it can stick to the bottom of the pan. Add the contents to the cooked milk in the slow cooker.
- Cover and cook on low for 3 hours or until the rice is cooked through and the milk has reduced. You will have a creamy custard-like consistency in the end. Stir frequently while cooking. (Prop the lid open by 1" to let steam escape.)
- Add the coconut milk and cook for another 10 minutes on high.
- Crush the saffron threads between your fingers and add to the rice pudding. Add half of the sliced nuts.
- Remove from heat. Fold in the mashed banana. Serve hot or cold topped with the remaining almonds.