Kheer - Indian Rice Pudding (Slow Cooker) - cooking recipe

Ingredients

1 teaspoon vegetable oil
1 cup white basmati rice, washed and drained
1/4 - 1/2 cup sugar or 1/4-1/2 cup agave nectar
1 teaspoon green cardamom seed, lightly crushed
1/2 cup golden raisin
8 cups milk or 8 cups soymilk
2 tablespoons finely chopped almonds or 2 tablespoons pistachios

Preparation

Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.