Food & Wine

SLOW COOKER WEEK: CARDAMOM AND LEMON RICE PUDDING

It's cold, which is a perfect excuse to stay inside and eat. This week, we'll share some unique slow-cooker recipes that offer maximum comfort with minimum fuss. Today's comes from epicurious.com and is a good way to use leftover rice.

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

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. Makes six servings.

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