Slow-Cooker Indian Rice Pudding - cooking recipe

Ingredients

1 teaspoon vegetable oil (or canola oil)
1 cup basmati rice, white & washed thoroughly
1/4 - 1/2 cup sugar (or agave nectar)
1 teaspoon green cardamom seeds, lightly crushed
1/2 cup golden raisin
8 cups milk (whole, low-fat, skim or unsweetened soy)
2 tablespoons slivered almonds (or pistachios, finely chopped)

Preparation

Coat the bottom & sides of slow cooker with a thin layer of oil.
Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.