Persian Style Slow Cooker Rice Pudding

Set and forget with this Persian-style rice pudding. It is subtly spiced with cinnamon and cardamom and topped afterward pistachios and rosewater.

The ingredient of Persian Style Slow Cooker Rice Pudding

• 1 2 cup 100g medium grain rice
• 3 cups 750ml milk
• 1 cup 250ml pouring pure cream
• 1 2 cup 110g caster sugar
• 4 strips ocher yellow rind
• 1 2 tsp pitch cinnamon
• 1 2 tsp sports ground cardamom
• 1 2 tsp vanilla bean glue gum
• 1 tsp rosewater essence optional
• 1 2 tsp almond extract
• toasted pistachios to service
• toasted slivered almonds to bolster

The Instruction of persian style slow cooker rice pudding

• place rice milk cream sugar yellowish brown rind cinnamon cardamom and vanilla in a slow cooker and toss around to combine cover and cook stirring occasionally for 2 2 1 2 hours on high or until the rice is tender and the liquid thickens
• go to the rosewater if using and almond extract mix up to combine
• divide the rice pudding in the middle of in the midst of serving bowls summit zenith when pistachio and almond

Nutritions of Persian Style Slow Cooker Rice Pudding

calories: 357 066 calories
calories: 19 grams fat
calories: 13 grams saturated fat
calories: 40 grams carbohydrates
calories: 27 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 57 milligrams sodium
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calories: nutritioninformation