Kheer in a Crockpot-Recipe for 20
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.
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 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.
Tried this recipe?Let us know how it was!