Kheer (Indian rice pudding)

This was so simple and incredibly delicious. Hubby immediately demanded this go on the "make often" list. If you make it not-too-sweet it is a great breakfast pudding (albeit indulgent). Would be amazing to take to potluck b/c it is simple, cheap (1 C rice + half gallon milk!), doesn't need to be dished out/cut and is a little exotic while being approachable.

Can be made in slow cooker (5 quart) or over the stove in a large pan.

Combine in slow cooker or large pan:
1 C white basmati rice
8 C (yes, that's nearly a half gallon) milk (whole milk is best)
1 tea cardamom seeds, crushed
1/2 C raisins

Gently bring to a near-boil then reduce to barely simmering. WARNING: don't cook too hot. Milk separates at high temp and there's no going back! Tip: after bringing up to a near-boil, reduce heat to low. If that isn't low enough to prevent it from simmering, then put on a smaller burner on low.

Cook slowly like this until rice is cooked and starting to disintegrate a bit- it will expand to use all the milk.

You'll know it is done when you can drag a spatula through it and it doesn't rush to fill in- i.e. you can see the bottom of the pan for a moment or two. This will take 45 minutes to 1 hr 15 minutes or so.

This book says cook on high in slow cooker for 3 hours-- using an old slow cooker it was nowhere near done after 3 hours on high... so you may have to adjust the times with your cooker.

Finishing the Pudding
At the end, stir in 1/4 - 1/2 C agave syrup (or use honey or sugar).

Serve hot or cold. Optionally top with chopped almonds or pistachios.

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