Persian-style slow cooker rice pudding

Persian-style slow cooker rice pudding


Set and forget with this Persian-style rice pudding. It is subtly spiced with cinnamon and cardamom and topped with pistachios and rosewater.

The ingredient of Persian-style slow cooker rice pudding

  1. 1/2 cup (100g) medium-grain rice
  2. 3 cups (750ml) milk
  3. 1 cup (250ml) pouring (pure) cream
  4. 1/2 cup (110g) caster sugar
  5. 4 strips orange rind
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon ground cardamom
  8. 1/2 teaspoon vanilla bean paste
  9. 1 teaspoon rosewater essence (optional)
  10. 1/2 teaspoon almond extract
  11. Toasted pistachios, to serve
  12. Toasted slivered almonds, to serve

The instruction how to make Persian-style slow cooker rice pudding

  1. Place rice, milk, cream, sugar, orange rind, cinnamon, cardamom and vanilla in a slow cooker and stir to combine. Cover and cook, stirring occasionally, for 2-2 1/2 hours on high or until the rice is tender and the liquid thickens.
  2. Add the rosewater, if using, and almond extract. Stir to combine.
  3. Divide the rice pudding among serving bowls. Top with pistachio and almond.

Nutritions of Persian-style slow cooker rice pudding

calories: 357.066 calories
calories: 19 grams fat
calories: 13 grams saturated fat
calories: 40 grams carbohydrates
calories: 27 grams sugar
calories: 6 grams protein
calories: 57 milligrams sodium
calories: NutritionInformation

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