Cardamom and Lemon Rice Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 3 cups whole milk
- 1 cup golden raisins
- slow cooker
- 4 large eggs, beaten
- Carbohydrate 139 g(46%)
- Cholesterol 191 mg(64%)
- Fat 23 g(35%)
- Fiber 1 g(4%)
- Protein 16 g(32%)
- Saturated Fat 13 g(63%)
- Sodium 124 mg(5%)
- Calories 821
Preparation In slow cooker, whisk together milk, cream, eggs, granulated and brown sugars, vanilla, zest, cardamom pods, and nutmeg. Stir in rice, cover and cook on high 1 hour, stirring occasionally. Reduce heat to low, add raisins, and cook 1 hour more, stirring occasionally. Serve warm, or refrigerate and serve chilled. Cook's note:This recipe was originally prepared in an oval, 6-quart slow cooker.
Preparation In slow cooker, whisk together milk, cream, eggs, granulated and brown sugars, vanilla, zest, cardamom pods, and nutmeg. Stir in rice, cover and cook on high 1 hour, stirring occasionally. Reduce heat to low, add raisins, and cook 1 hour more, stirring occasionally. Serve warm, or refrigerate and serve chilled. Cook's note:This recipe was originally prepared in an oval, 6-quart slow cooker.
