The Lazy Girl'S Slow Cooker Kheer/ Rice Pudding

• 8 cups condensed milk whole milk, I substituted a can of, and full fat
• 1 cup sugar
• 2 cups condensed milk
• 1 cup rice - wash very well
• 1 pinch salt
• saffron - a generous pinch
• 3 cardamom / elaichi - you could use either the powdered version or make your own by powdering up the seeds
• vanilla essence - a teaspoon
• cashews
• raisins

1. Soak the saffron strands in 2 teaspoons of lukewarm milk.
2. Mix together the milk, rice and sugar into the slow cooker.
3. Cook on high for one hour and then on low for about 6 hours or more.
4. Stir in-between to ensure the rice is not sticking to the pan or clumping but do this no more than once or twice as you are not supposed to open a slow cooker too many times during the cooking process.
5. The rice may seem whole and piecey but once you stir the mixture, it will break down well.
6. About half and hour or even an hour before removing I added in the saffron, elaichi powder and vanilla essence.
7. Mix well.
8. Add in the cashews and raisins.

condensed milk, sugar, condensed milk, rice, salt, saffron, either, vanilla, cashews, raisins

Taken from www.yummly.com/recipe/The-Lazy-Girl_s-Slow-Cooker-Kheer_-Rice-Pudding-1664655 (may not work)