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Slow Cooker Chai-Spiced Rice Pudding
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Course Breakfast
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Wooden Spoon

Ingredients
  

  • 1 cup Arborio rice
  • 3 cups whole milk
  • 1 cup canned coconut milk
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Chopped pistachios, for serving

Instructions
 

  • Add the Arborio rice, whole milk, coconut milk, brown sugar, cinnamon, cardamom, ginger, cloves, vanilla extract, and salt to the slow cooker.
  • Stir the mixture well to dissolve the sugar and distribute the spices evenly.
  • Cover and cook on low for 4 hours, stirring once halfway through to prevent the rice from sticking.
  • Check the consistency at the end of cooking. If the pudding seems too thick, stir in a splash of milk to loosen it.
  • Spoon into bowls and top each serving with chopped pistachios.

Notes

Stir once during cooking to keep the rice from clumping at the bottom. For a stronger chai taste, add an extra pinch of cardamom before serving. Leftovers reheat well with a little extra milk stirred in to restore creaminess.
Course: Breakfast
Cuisine: Indian
Equipment: Slow Cooker, Measuring Cups, Wooden Spoon