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.

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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