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.
I experimented with kheer in a 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.
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
Equipment
-
1 crock pot
-
1 large spoon
Ingredients
- 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 6 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
Here is the step by step pictorial recipe-
Ingredients
Cook rice(optional).You can also use raw, washed rice
Put cooked rice, milk, Cardamom powder and saffron in the crockpot
COVER and cook on HIGH for 6 hours
Keep stirring once in 30 minutes, after the first three hours.
After the rice is fully incorporated into milk and the milk has thickened, add sugar
Add condensed milk
Garnish with nuts, saffron and serve hot or cold
Follow me on Instagram, facebook and Pinterest
Subscribe to my you tube channel Aanchals Food Fitness Beauty and More
Your comments and reviews make my day and help me grow as a blogger.
Your shares encourage me to keep doing what I love most
Love, thanks and appreciation
Aanchal
Angie
1. Can you show us picture of yr slow cooker.
2. I see milk is almost to the rim. So when it boil it won’t spill?
3. Will not stick to bottom?
If you can explain
Thanks
Aanchal Gupta
Hi Angie, Thanks for visiting my blog. The milk will not spill as long as you cover the crockpot. It does not stick to the bottom either, thats why I like the concept of cooking in a crockpot! The food tends to cook more where the heating element of the crockpot is,so you do have to stir once in a while to ensure even cooking.
I have a Hamilton Beach 6 quart Stainless steel crockpot.
Sridevi Dasyam
I was on a search for a simple yet quick dessert/prashad for my first Durga pooja. Apart from all the cooking, dessert being my weak spot I could not give more time to preparing the dessert. I stumbled upon this perfect recipe which would not only serve 20 people but no prep time. I did not even cook the rice, poured all the ingredients in the crock pot at 2AM and by morning time it was ready. I needed to add more milk before serving and voila it was perfect. This will be my go-to recipe for pooja’s. Thank you Aanchal!
Aanchal Gupta
Thank you Sridevi for sharing your feedback. This kheer is also my go to recipe for pujas and parties. It makes a large quantity and pretty much cooks by itself! Kheer does thicken up once it cools,so adding some cold milk and thinning it out is what I do as well. Thanks again