The slow cooker has been experiencing quite a revival over the past few years. People are dusting them off after decades of neglect in the back-country of kitchen cabinets (next to the fondue sets). Queen of the Slow Cooker, Judith Finlayson offers up over 100 health-concious recipes in her new book, The Healthy Slow Cooker. Have a look at this Basmati Rice Pudding recipe. There are over 500,000 copies of Judith's books in print, so she must be onto something!

Slow Cooker Basmati Rice Pudding

Judith's author notes: The cardamom in this pudding provides an irresistible Indian flavor. I like to serve it at room temperature, but it also works warm or cold. If you're feeling indulgent, add a little cream.

Works best in a small (3-1/2 quart) slow cooker
Lightly greased slow cooker stoneware

4 cups whole milk or enriched rice milk, 1 L
1/3 cup Demerara or evaporated cane juice sugar, 75 mL
2 teaspoons ground cardamom, 10 mL
3/4 cup brown basmati rice, rinsed, 175 mL
Chopped unsalted pistachio nuts

In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware.

Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios.

Makes 8 servings.

Comments (1) | February 9 - 9:15 AM

category: Book Reviews, Recipes

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Comments (1) | December 9 - 10:36 AM

category: Book Reviews, Gift Ideas, Studies + Trends