Kheer in Slow Cooker/Crockpot-Recipe for 20

Kheer in Slow cooker/Crockpot-Recipe for 20 people– is one of the most ingenious recipes that yields creamy,rabri like kheer without constant stirring!  The traditional method requires hours of standing in front of the stovetop, stirring constantly, and god forbid, if you stop stirring for just a few minutes, the milk burns at the bottom, ruining the whole dish.

I experimented with kheer in a slow cooker/crockpot about 4 years back when I had done a puja at home for which I had to make kheer to be given away as parshad to all the attendees. With everything else that needed my attention, it was great to have a dish that was practically cooking itself.

Since then, I have made it plenty of times. I do like to serve it cold, so I do make the kheer with enough time for it to cool down so it can be served chilled. My friend Pre makes the same kheer but she likes to serve it hot and it tastes amazing, as well, when served hot.

Parshad for the attendees.

UPDATE-

I made the kheer with raw rice and here are the measurements when using uncooked rice. The method stays the same but the timing was different. I needed kheer for 25 people so I increased the rice quantity from 1 cup to 1 1/3 cups. I washed the rice and soaked it for 20-30 minutes. I drained the water and crushed the rice with my hands. The soaked rice is soft and tender and breaks easily. Crushing the rice ensures creamier kheer and the cooking time is actually less. 

Ingredients-

1 1/3 cups Basmati rice

1 Gallon/3.75 liters, Milk plus 2 additional cups of milk(Full fat preferred)1 gallon has 15.5 cups of milk

1 1/2 cans condensed milk. 1 can condensed milk is 14 oz/ 396 grams 

1 tsp elaichi powder

Generous pinch of saffron

Method–

Add the raw, soaked and crushed rice to crockpot/slow cooker. Add 12 cups milk. Crockpot/slow cooker should be 3/4 full. Add elaichi powder, saffron and cover and cook on HIGH for 4 hours, stirring every hour. After 4 hours, the rice grains are swollen up and the kheer is really thick. Add 3.5 cups milk(thats the full gallon of milk) and cover and cook for 30 minutes. Stir and if needed cook for 30 more minutes, depending on crockpot as well as preference of thickness of kheer. I like the rice to be completely blended in with the milk, so I did cook an additional 30 minutes. 

Turn off crockpot. Add 1.5 cans of condensed milk, mix well. Add 2 cups cold milk and give it a good stir. Garnish with nuts of choice.

The kheer will thicken upon cooling. Add cold milk to thin it out as per preference. 

Some other recipes to try are-

24 Easy Indian Desserts Ready in 10 Minutes

Ma ki Dal/ Dal Makhni in Crock Pot-recipe for 20-30 people

Dum Aloo-No Onion, Ginger or Garlic-Instant Pot Recipe

Baingan Bharta in Pressure Cooker

Air Fried Eggplant-Roast Baingan/Eggplant in Air Fryer

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Kheer in a Crockpot-Recipe for 20

Aanchal Gupta

Kheer in a crockpot/slowcooker is one of the most ingenious recipes that yields creamy,rabri like kheer without constant stirring!  The traditional method requires hours of standing in front of the stovetop, stirring constantly, and god forbid, if you stop stirring for just a few minutes, the milk burns at the bottom, ruining the whole dish.

Print Recipe
Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 5 hours hrs 5 minutes mins

Course Dessert

Cuisine Indian

Servings 20 -25

Equipment

• 1 crock pot
• 1 large spoon

Ingredients

  

1x2x3x

• 1 cup Rice
• 11-12 cups Milk whole or 2%,approx 3/4 gallon
• 1/2 cup sugar
• 1 can condensed milk 14 oz, 396 gms
• Green Cardamom seeds crushed
• Saffron strands
• Chopped Almonds Pistachios and saffron for garnishing

Instructions

 

• Wash Rice and pressure cook with 4 cups of water and give it 5 whistles
• In crockpot, add rice, milk, cardamom and saffron. COVER and cook on High for 5 hours.
• The first 3 hours, stir once every hour. After that stir once every 30 minutes.
• Add sugar and Condensed milk and stir.
• Garnish with chopped nuts and saffron.
• Serve hot or cold.

Notes

You don’t have to cook the rice at all. You can wash the rice and put in all the ingredients into the crockpot. ( I have updated the recipe for kheer with uncooked rice) After three hours, the milk starts boiling and its important for the crockpot to be covered. The kheer will thicken upon cooling. You may add more milk in end, if you find it too thick. The kheer will tend to cook and stick more where the element is. So when stirring be sure to stir and scrape well, near the element. Your crockpot might take more or less time. After 4 hours, stir every 30 minutes. Since slow cookers vary, your kheer might get done sooner or may need additional time. I like the rice completely broken and mixed in with the milk. If your kheer has not thickened , keep cooking, Add more milk if needed and mix and cook some more. 

You can eliminate the sugar and increase the amount of condensed milk, if you wish, like I have written in my Update. 

Keyword easy kheer recipe, indian rice pudding in crock pot, Indian rice pudding in slow cooker, kheer in crockpot, Rice pudding in slow cooker, slow cooked kheer, slow cooker kheer

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Cook rice(optional).You can also use raw, washed rice

(Recipe updated below with instructions for raw rice)

Put cooked rice, milk, Cardamom powder and saffron in the crockpot

COVER and cook on HIGH for 5 hours

Keep stirring once in 30 minutes, after the first three hours.

The pictures below are taken every hour when i made kheer with uncooked rice

Add condensed milk

Garnish with nuts, saffron and serve hot or cold