The Diwali celebrations span over 4 days and each day we are enjoying delicious Indian desserts and sweets. One of my families favourite dessert is Kheer, this is an Indian rice pudding that is flavoured with cardamom, saffron, almonds and pistachios. Although the rice pudding ingredients are only a few, to make authentic Kheer is a laborious task where milk and rice are cooked on a low heat and stirred regularly to stop the milk from scorching. Its one of those dishes that to make it creamy it needs to be slow cooked. It can take anything up to 2 hours to get the milk to reduce and the pudding to get rich and creamy. As much as I love rice pudding I found this task of watching over the pan really time consuming that is until my new kitchen friend arrived this Diwali in the form of a Redmond slow cooker.
I love the compact design of my Redmond multi cooker RMC-M451OE and its sleek controls. It has 13 automatic programmes and 27 manual controls making it easy to create a large selection of delicious recipes with minimum effort.
Making rice pudding in the slow cooker was simple and I did not have to watch it like a hawk like I needed to on the stove top. I put all the ingredients into the pot and set the cooker on multi cook for one and half hours. I did give the rice pudding an occasional stir 2-3 times just to make sure all was well.
The result was the creamiest tastiest rice pudding we have ever eaten made with very little effort.
To see how I created my delicious rice pudding you can read the recipe below. The recipe can also be make on the stove top, but care must be taken to stir the milk and rice frequently so that it does not scorch.
- 100 g Short grain rice
- 1150 ml Full cream Milk
- 200 g Sweetened Condensed Milk
- 1 teaspoon Cardamom powder
- Few strands Saffron
- 10 Almonds cut into slivers
- 10 Pistachios cut into slivers