Easiest Saffron Rice Pudding/Kesar Kheer

Sharing this wonderful, easy sweet/dessert recipe to celebrate this milestone.

Have you ever tried making rice pudding/kheer in slow cooker or Crock-Pot? I tired it once and now I am hooked…absolutely delicious, creamy and flavorful. I am using simple crock-pot with stoneware insert. I remember paying around $17 CAD just few months back. When you make rice pudding in a pan on stove top, you need to constantly stand nearby and keep watch and stir frequently to stop burning and sticking to the bottom or boiling over. Cooking rice pudding in slow cooker was a breeze, it took around 2 to 2½ hour on high setting. The flavour and texture of kheer was awesome as it was cooked slowly for longer period of time! This is a very simple recipe and take almost no effort. You don’t have to be expert to cook this sweet. I made more to share with my children and grand children and they loved it!

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Preparation Time: 10 minutes

Cooking Time:  2 – 2½ hours

Ingredients:

1/2 cup rice (more if you like very thick pudding)
2 liter milk (I use 2% but you can use 3.25% or heavy cream milk)
1 cup sugar (use more or less depending on your taste)
10-15 almond
10-15 pistachio
Few strings of saffron
Pinch of cardamom powder
1 tsp ghee (clarified butter)

Procedure

1. Wash rice with water, remove water and add 1 teaspoon of ghee (clarified butter). Ghee gives wonderful aroma to the pudding. Leave wet rice on side for at least 30 minutes or more. Once rice is soaked properly, you can break it with hands before adding it to milk. Soak saffron stings in 2 tbsp hot milk. Soak almond and pistachio separately in water. When you can peel the skin of almond and pistachio, remove the skin and slice in thin pieces.

2. Add milk to slow cooker. If you want to speed up the process, add hot milk in slow cooker. Cook on high setting. Let milk come to boil once and then add soaked rice and mix well. It will take around one hour to cook rice. You can stir milk once every 20-30 minutes. When rice becomes soft, add sugar and mix well.  It will start thickening in few minutes, then add saffron milk and cardamom powder and mix it. Once rice is mushy, mash slightly with masher so it blends well in milk and kheer becomes creamy. Add nuts at the end. Voila…rice pudding is ready!

3. Serve warm or cold after meal. We like to eat it during meal with roti and vegetable on side. This kheer is busting with saffron and cardamom flavour and it’s very creamy. A must try this easy recipe!

I would love to know if you tried making this at home and share your experience with me 🙂 .

Also let me know if you have any questions regarding this recipe.

Thank you for visiting my blog. Until next time!

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