In the spirit of sharing my recipes from the Mother’s Day dinner I prepared, here is another great dessert for Indian Rice Pudding that I made in my slow cooker and served in mini glass containers. Previously I shared recipes for my Bite-Size Bread Pudding with Strawberry Topping and Bite Size Cheesecakes. The meal started with a wonderful Braised Balsamic Chicken with Shallots that I served with my Twice-Baked Potato Casserole or you could serve over a bed of pasta. I have one more mini-dessert to still share that I hope you will enjoy! It was fun making and sharing these bite-size desserts! I hope one or two of them inspired you to try your own mini-desserts!
You can make the Indian Rice Pudding ahead of time and place in the refrigerator until you need them. Also consider adding other types of spices because that will add another layer of flavor! Since I was busy and did not want to watch the rice pudding cooking on the stovetop, I decided to make this recipe in my slow cooker. It is a great option when you are busy and have time for it to slow cook.
3 cups cooked Jasmine rice
3 cups 1% milk
1 cup heavy cream, light
1 3/4 cup coconut milk (I do not use light since you lose too much flavor)
1/2 cup sugar
1 tbsp ground cardamom
I added all ingredients except the raisins and pistachios into a slow cooker and cooked on high for several hours. When it was at the desired thickness, I added the raisins and pistachios.
You can serve this at room temperature or chilled. I like to add more cardamom when serving – it makes it look nice and you can never have too much cardamom!! Also consider adding a few chopped pistachios as garnish along with the cardamom.