Rice Pudding

• 1 teaspoon (5 mL) vegetable or canola oil
• 1 cup (201 g) white basmati rice, washed thoroughly
• 1/4- 1/2 cup (59-118 mL) sugar or agave nectar
• 1 teaspoon (5 mL) seeds of green cardamom, lightly crushed
• 1/2 cup (118 mL) golden raisins
• 8 cups (1.89 L) milk (whole, low-fat, skim, or unsweetened soy)
• 2 tablespoons (30 mL) finely chopped slivered almonds or pistachios

1. Coat the bottom and sides of slow cooker with a thin layer of oil.
2. Put the rice, sugar, cardamom, raisins, and milk in the slow cooker.
3. If you are using agave nectar, I recommend adding it toward the end, as adding it early makes the dish pinkish-brown in color.
4. It will be delicious either way.
5. Cook on high for 3 hours, stirring once or twice.
6. Be careful not to let it overcook, or the milk will separate.
7. If there is any browned milk caked on the sides, just scrape it out with a spoon and discard before serving.
8. Sprinkle chopped almonds or pistachios across the top, and serve hot or cold.

vegetable, white basmati rice, sugar, green cardamom, golden raisins, milk, almonds

Taken from www.cookstr.com/recipes/rice-pudding-5 (may not work)