120g (3/4 cup) pudding rice
1 L (2 pints) semi-skimmed milk
4 green cardamon pods, bruised
1/2 tsp freshly grated nutmeg
pinch of saffron threads
4 tbsp clear honey
Choped pistachios or toasted, flaked almonds (optional garnish)
Dump it all in the slow-cooker except the nuts. Cook on high for 2-4 hours depending on how sloppy you like your rice pudding.
Garnish with pistachios or almonds.
There are some variations on rice pudding in one of Nigel Slater's books which might work well using this method. I'm sure one involved rose water which sounds lovely. Or you could just leave out the spices and have a plain Brit-style rice pudding.
Verdict:
Delicious! I don't have any great expertise on Indian food but I liked the flavours a lot. We had it hot after dinner one night and cold for breakfast the next morning and both were great!
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