Basmati Rice Pudding



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
  1. • Small to medium (2 to 31⁄2 quart) slow cooker
  2. • Greased slow cooker stoneware
  3. 2 cups cooked brown rice 500 mL
  4. 11⁄2 cups pumpkin purée (not pie filling) 375 mL
  5. 1 cup dried cranberries or dried cherries 250 mL
  6. 1 cup evaporated skim milk 250 mL
  7. 1⁄2 cup packed muscovado or other 125 mL
  8. evaporated cane juice sugar
  9. 2 eggs
  10. 1 tsp ground cinnamon 5 mL
  11. 1⁄2 tsp grated nutmeg 2 mL
  12. 1⁄4 tsp ground cloves 1 mL
  13. Toasted chopped pecans, optional
  14. Vanilla-flavored yogurt or cultured
  15. coconut milk, optional
  1. 1. In prepared slow cooker stoneware, combine rice, pumpkin purée and cranberries.
  2. 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.
  1. Tips
  2. Cook 1 cup (250 mL) raw rice to get the 2 cups (500 mL) of cooked rice required for this recipe.
  3. If you prefer, use 11⁄2 tsp (7 mL) pumpkin pie spice instead of the cinnamon, nutmeg and cloves.
Judith Finlayson
Posted in Desserts, Gluten-Free, Recipes, Vegetarian & Vegan.


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