The cardamom in this pudding provides an irresistible Indian flavor. I like to serveit at room temperature, but it also works warm or cold and I love having leftovers in the refrigerator for an afternoon snack. This makes a generous serving, so ifyou have enjoyed a substantial meal, you will likely want to reduce the quantity.
Basamati Rice Pudding
2016-09-18 21:23:31
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Ingredients
- • Small to medium (2 to 31⁄2 quart) slow cooker
- • Greased slow cooker stoneware
- 2 cups cooked brown rice 500 mL
- 11⁄2 cups pumpkin purée (not pie filling) 375 mL
- 1 cup dried cranberries or dried cherries 250 mL
- 1 cup evaporated skim milk 250 mL
- 1⁄2 cup packed muscovado or other 125 mL
- evaporated cane juice sugar
- 2 eggs
- 1 tsp ground cinnamon 5 mL
- 1⁄2 tsp grated nutmeg 2 mL
- 1⁄4 tsp ground cloves 1 mL
- Toasted chopped pecans, optional
- Vanilla-flavored yogurt or cultured
- coconut milk, optional
Instructions
- 1. In prepared slow cooker stoneware, combine rice, pumpkin purée and cranberries.
- 2. In a bowl, whisk together milk, sugar, eggs, cinnamon, nutmeg and cloves until smooth and blended. Stir into pumpkin mixture. Cover and cook on High for 3 hours, until pudding is set. Serve warm, garnished with toasted pecans and a dollop of yogurt, if using.
Notes
- Tips
- Cook 1 cup (250 mL) raw rice to get the 2 cups (500 mL) of cooked rice required for this recipe.
- If you prefer, use 11⁄2 tsp (7 mL) pumpkin pie spice instead of the cinnamon, nutmeg and cloves.
Judith Finlayson https://judithfinlayson.com/
