Basmati Rice Pudding
2006/01/16 | Judith Finlayson
The cardamom in this pudding provides an irresistible Indian flavor. I like to serve it at room temperature, but it also works warm or cold. If you're feeling indulgent, add a little cream.
- Works best in a small (3 1/2 quart) slow cooker
- Lightly greased slow cooker stoneware
4 cups (1 L) whole milk or enriched rice milk
1/3 cup (75 mL) Demerara or evaporated cane
Juice sugar
2 tsp (10 mL) ground cardamom
3/4 cup (175 mL) brown basmati rice, rinsed
Chopped unsalted pistachio nuts
- In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware.
- Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios.
Mindful Morsels
Sprinkling the pudding with a handful of pistachios adds fiber, potassium and vitamin B6, among other nutrients.
Natural Wonders
Evaporated cane Juice sugar
I like to use sugar made from evaporated cane juice, such as Sucanat (r) or Rapadura((r), because it is a healthier alternative to refined sugar. Although no sugar is a significant source of nutrients, these less processed versions have more nutrients than refined white or brown sugar. Evaporated cane juice retains complex sugars, minerals and molasses, which have some nutritive value. Also, studies suggest it is less likely to cause cavities than refined white sugar.
Nutrients Per Serving
Calories 173
Protein 5.6 g
Carbohydrates 27.5 g
Fat (Total) 4.6 g
Saturated Fat 2.6 g
Monounsaturated Fat 1.2 g
Polyunsaturated Fat 0.3 g
Dietary Fiber 1.0 g
Sodium 63 mg
Cholesterol 17 mg
Good source of phosphorus and magnesium.
Source of calcium.
Makes 8 servings
Source: Text, recipes, and photo reprinted with permission from The Healthy Slow Cooker, by Judith Finlayson, Robert Rose Inc. 2006. Photo by Colin Erricson.
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