Slow Cooker Pumpkin Rice Pudding/Kheer

There’s something magical about warm comforting desserts that makes them so special especially in these cooler days and nights.The way they stick to the back of your spoon, the thick, creamy , velvety texture that’s just so inviting.That’s the kind of dessert I crave for during this season.My Slow Cooker dessert embraces the flavor of the season ‘Pumpkins’ into a creamy pudding that’s easy, delicious and aromatic!It just gets you in the spirit of the Holidays and its a perfect dessert to feed a crowd.

Just put everything into your slow cooker and let the magic begin!It all comes together beautifully and at the end you have one creamy, Pumpkin Rice Pudding.I’ve used Basmati rice here, but you could use Arborio or any other rice you prefer.Adding Pumpkin was a great idea since its gives a lovely flavor and a beautiful color to the pudding.Its a different variation of the Indian Rice Pudding/Kheer and the use of Cardamom is what distinguishes this from other Pumpkin desserts out there.Cardamom is very common in Indian desserts and imparts a unique fragrance with its spicy-sweet taste!I’ve used crushed Green Cardamom pods and add it at the end of the cooking process.

You can also add some nuts or raisins to the the mixture.I’ve kept it simple here.Also keep in mind that the longer you cook it, the thicker it gets and if you find it too thick you can add some whole milk and mix at the end.Top it with some whipped cream/topping for that pretty look!

Slow Cooker Pumpkin Rice Pudding/Kheer

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

6

A delicious Indian Inspired Slow Cooker Pumpkin Rice Pudding with Cardamom!

Ingredients

  • Basmati Rice (or any other)-1 cup uncooked
  • Whole Milk-3 1/2 cup
  • Canned Pumpkin Puree-1 1/2 cup
  • Sugar-3/4 cup sugar
  • Butter/Ghee-1 tbsp
  • Crushed Green Cardamom Pods-1 tbsp

Instructions

  1. Spread the butter/ghee all over the bottom of your slow cooker.
  2. Add all the ingredients except cardamom.
  3. Mix well and cook on high for about 15 minutes and then on low heat for about 4-5 hours.
  4. Add the cardamom at the end.Mix well and serve warm!

 

 

 

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Comments

  1. Rice pudding is one of my favorites and I just don’t make it near enough! I love the added pumpkin puree and the cardamom – YUM!!!! Beautiful looking pudding!
    mjskit recently posted..Glazed Carrots with SageMy Profile

  2. This dessert is totally new to me but I’d love to taste it. I really like pumpkin and cardamom but I’ve never put them together.
    Maureen | Orgasmic Chef recently posted..Food Bloggers AustraliaMy Profile

  3. What an unique pumpkin recipe! The pudding must be very tasty.
    Angie@Angie’s Recipes recently posted..Multiseed Bread with Carrot and YogurtMy Profile

  4. This pudding does look especially tasty :)

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..Unable to Write…My Profile

  5. What a coincidence i posted rice pudding but the traditional one. Its the best desert and I will try adding pumpkin puree next time.
    Balvinder recently posted..Kheer And MalpuaMy Profile

  6. that looks so wonderfully comforting, and the cardamom sounds so amazing in this! love it!
    Jenn and Seth recently posted..Thanksgiving Recipe Round-up!My Profile

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