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Traditional rice kheer in crockpot

Recently my sis-in law gifted me crockpot. This is an electrical cooking gadget that has a removable internal pot. The heat is usually applied around the sides of the pot. ...different types of crockpots are available in market these days (few of them have settings for different dishes) but mine is the simple one and more effective with  three manual settings for heat control's actually a really convenient way to cook, and you can safely leave everything to cook overnight or all day.

I always thought that slow cooking was about throwing everything into one pot and leaving it to bubble away. But I found it more interesting, healthy and convenient though. 
In an electric slow cooker you can either leave things to cook on high for four to six hours or on low six to eight hours - Ideally I would cook on low to get the best flavour. If going for the casserole method, cook in the oven at 120C for 6-8 hours. There is nothing more amazing than coming home to something hot and delicious waiting for you.

Slow cooking tips :

1.    Lightly season your dish at the beginning of cooking. The slow cooking will       
       concentrate the sauce so it's best to adjust seasoning later to stop it becoming   
       too salty.
2. Generally when we think about slow cooked food first thing which comes in mind is meat but ..It's       not only meat that can be slow cooked; there are some fab lentil dishes too. Just few of them
      required overnight soaking just to reduce cooking time. 
3. Don't add too much liquid you only need to just cover the ingredients. As the lid is tight fitting the         liquid won't evaporate.

Now coming to the recipe, Slow Cooker Rice Kheer,  I am loving this slow cooking concept and the gadget is working fine, no stir no saute no mess and easy one pot cooking. First recipe I tried in my slow cooker was this Rice Kheer as traditionally in India we start every good thing with something sweet. The rice kheer turned out so creamy and delicious than to my expectations. Even without condensed milk, the kheer was so milky and creamy and the rice also cooked so soft and perfectly. I tried this kheer twice within a month, and it is our recent favorite slow cook recipe. I also tried Khichdi, Moong dal, arhar Dal Paneer,Beans Soup, Masoor Dal Sambar , kadhi and everything turned out good. I will share all the recipes one by one

Slow Cooker Rice Kheer 

Prep Time : 5 minutes | Cook Time : 3-4 hours
Recipe Category : Sweets/Desserts
Serves  5-6

Ingredients :

1. Milk   5 cups
2. Sugar  3/4 cup
3. Basmati Rice  1/2 cup
4. Rice flour 4 tsp
5. Almonds, chopped  2 tbsp
6. Cashew Nuts, chopped  2 tbsp
7. Raisins   2 tbsp
8. Pistachios  1-2 tbsp(finely chopped for garnishing)

Method :

1. First wash basmati rice in running water and drain excess water well.
    Now transfer the washed rice to the slow cooker pot, add nuts and raisins, sugar and milk.

2. Stir well and add rice flour in it ,close the pot with lid and cook in high mode for 3 hours or in Low     mode for 4 hours.
Add kesar ( saffron) at the end and garnish with chopped nuts.

It is good to grease the crockpot bottom and sides using butter/ghee before adding all the ingredients.
Cooking in low mode prevent browning.
Also once the kheer is done, transfer the kheer to a serving bowl and not let in warm mode for long time else the color of the kheer turns light brownish due to edges burning.
Depends on the quality of rice the consistency of the kheer may vary, so if you feel the kheer getting thick by end add 1/2 cup milk or if your kheer is thin let it cook for extra 20-30 minutes.


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