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1
Slow Cooker Pumpkin Rice Pudding/Kheer
Submitted by Soni on November 18, 2012 in Custards/Puddings, Desserts
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 Tablespoon Butter Or Ghee (Clarified Butter)
- 3-½ cups Whole Milk
- 1-½ cup Canned Pumpkin Puree
- 1 cup Uncooked Basmati Rice (or Any Other Kind)
- ¾ cups Sugar
- 1 Tablespoon Crushed Green Cardamom Pods
Preparation Instructions
Spread the butter/ghee all over the bottom of your slow cooker. Add all the ingredients except cardamom. Mix well and cook on high for about 15 minutes and then on low heat for about 4-5 hours.
Add the cardamom at the end. Mix well. If it’s too thick, add some whole milk and mix.
Serve warm topped with whipped cream!
