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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 1 teaspoon vegetable oil
- 1 cup white basmati rice, washed and drained
- 1/4 - 1/2 cup sugar or 1/4-1/2 cup agave nectar
- 1 teaspoon green cardamom seed, lightly crushed
- 1/2 cup golden raisin
- 8 cups milk or 8 cups soymilk
- 2 tablespoons finely chopped almonds or 2 tablespoons pistachios
Method
- Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
- Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
- Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
- Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.
