Persian-style slow cooker rice pudding

This delicious dessert is an elegant finish to any meal. Loaded with aromatic spices, this Persian-style rice pudding is full of flavour.

Persian-style slow cooker rice pudding

Serves

6

Prep

10m

Cooking

2h 30m

Ingredients

  • 1/2 cup (100g) medium-grain rice
  • 3 cups (750ml) milk
  • 1 cup (250ml) pouring (pure) cream
  • 1/2 cup (110g) caster sugar
  • 4 strips orange rind
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp vanilla bean paste
  • 1 tsp rosewater essence (optional)
  • 1/2 tsp almond extract
  • Toasted pistachios, to serve
  • Toasted slivered almonds, to serve

Method

STEP 1

Place the rice, milk, cream, sugar, orange rind, cinnamon, cardamom and vanilla in a slow cooker and stir to combine. Cover and cook, stirring occasionally, for 2-2 1/2 hours on high or until the rice is tender and the liquid thickens.

STEP 2

Add the rosewater, if using, and almond extract. Stir to combine.

STEP 3

Divide the rice pudding among serving bowls. Top with pistachio and almond.

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