Saffron and Cardamom Rice Pudding - Slow Cooker UK Recipe

This aromatic saffron and cardamom rice pudding. Is a comforting and Indian inspired dessert or tea time treat. Made in the slow cooker, using pudding rice, sweet Indian spices and sultanas.

For more slow cooker rice pudding recipe ideas. See my list of posts, included below.

Slow Cooker Saffron and Cardamom Rice Pudding UK Recipe

This is an Indian version of my basic rice pudding slow cooker recipe. See below for more variations. As saffron is a very strong flavour, you only need a pinch of it to scent this rice pudding. The end result is only slightly coloured yellow by the saffron. Cardamom and saffron work well to subtly scent the rice pudding. Tweak this to your liking, like adding dried fruits. I like to add sultanas, which become plump and more fruity after cooking in the slow cooker. And serve topped with your choice of lightly toasted nuts, toasted to bring out their nut flavour. Or serve with, my favourite, toasted shreds of fresh coconut. Delicious!

Ingredients (3 to 4 servings)

¼ tsp butter or coconut oil.
75 g pudding rice, rinsed.
2 cardamoms, lightly crushed.
Pinch of saffron. Such as Pure Spanish Saffron*.
40 g soft brown sugar.
Handful of sultanas, optional.
500 ml milk, semi-skimmed or full fat.
To serve: toasted nuts, optional. Such as flaked almonds, chopped pistachios. Or toasted shredded coconut.

I made this slow cooker Saffron and Cardamom Rice Pudding recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Method (Total Cooking Time: 4 hours)

Lightly oil the sides of your slow cooker pot, with the butter or coconut oil.
Add the rest of the ingredients, except the nuts/coconut to the slow cooker. Give it a stir, to dissolve the sugar.
Cover with lid and cook on Medium, for 4 hours or until the rice is soft and cooked through.
Cool a bit, remove and discard the cardamoms and serve.