Cardamom and Lemon Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups whole milk |
1 cup heavy cream |
4 large eggs, beaten |
1/2 cup granulated sugar |
1/2 cup packed light brown sugar |
1 teaspoon vanilla extract |
2 teaspoons finely grated lemon zest (from 1 medium lemon) |
5 whole green cardamom pods |
1/4 teaspoon freshly grated nutmeg |
3 cups cooked medium-grain white rice |
1 cup golden raisins |
Directions:
1. In slow cooker, whisk together milk, cream, eggs, granulated and brown sugars, vanilla, zest, cardamom pods, and nutmeg. Stir in rice, cover and cook on high 1 hour, stirring occasionally. Reduce heat to low, add raisins, and cook 1 hour more, stirring occasionally. Serve warm, or refrigerate and serve chilled.
2. Cook's note: This recipe was originally prepared in an oval, 6-quart slow cooker.
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