Kheer or payasam, an Indian rice pudding is an absolute treat for the senses. Traditionally made on the stove-top by simmering down whole milk and rice till rich and creamy, this cheat's version uses the convenience of the slow-cooker. This hands-off kheer has the goodness of brown rice and jaggery as well.
You will need:
Ghee - 2 tsp, divided
Brown rice - ½ cup, any variety
Whole milk - 4½ cups
Jaggery - ½ cup, lightly packed (see notes)
Cardamom powder - ½ tsp
Chopped nuts - ½ cup (cashew nuts, almonds and pistachios)
Golden raisins - 2 tbsp
Dried rose petals - 1 tbsp, optional
How to:
Rinse the rice in cold running water a couple of times. Coat the bottom and sides of the slow-cooker pot with 1 tsp melted ghee.
Add rice, milk, jaggery and cardamom powder. Stir, cover and cook on HIGH for 4 hours or on LOW for 8 hours.
Open the lid and add 1 tsp ghee, chopped nuts and raisins. Cook for a further 20-30 minutes with the lid cracked open if you wish to thicken it further. Otherwise, serve it straightaway. Kheer will thicken as it cools.
Serve hot, warm or cold with more nuts and dried rose petals sprinkled on top.
Notes:
1. Around 4 small jaggery cubes will make up ½ cup. Use brown sugar or plain sugar instead of jaggery if you are unable to find it. 2. In the same manner, this recipe can also be made with white rice. Use long-grained variety like basmati or other medium-grained rice. 3. The kheer will thicken as it cools. So, stop the cooking process just short of the consistency you are looking for.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/01/14/slow-cooker-brown-rice-jaggery-kheer/