raditionally made on the stove-top by simmering down whole milk and rice till rich and creamy, this cheat’s version of kheer or Indian rice pudding uses the convenience of the slow-cooker. This hands-off kheer has the goodness of brown rice and jaggery as well.
Ghee – 2 tsp, divided
Brown rice – ½ cup, any variety
Whole milk – 4½ cups
Jaggery – ½ cup, lightly packed (see notes)
Cardamom powder – ½ tsp
Chopped nuts – ½ cup (cashew nuts, almonds and pistachios)
Golden raisins – 2 tbsp
Dried rose petals – 1 tbsp, optional
Please see the link below.
Full recipe: SLOW-COOKER BROWN RICE & JAGGERY KHEER