This wintertime favorite, a great way to use up the leftover rice in your fridge, gets a surprise lift from lemon zest. For added crunch, sprinkle it with slivered almonds or pistachios before serving.
This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.
Recipe information
Yield
Makes 6 servings
Ingredients
3
cups whole milk
1
cup heavy cream
4
large eggs, beaten
1
/2 cup granulated sugar
1
/2 cup packed light brown sugar
1
teaspoon vanilla extract
2
teaspoons finely grated lemon zest (from 1 medium lemon)
5
whole green cardamom pods
1
/4 teaspoon freshly grated nutmeg
3
cups cooked medium-grain white rice
1
cup golden raisins
Special Equipment
Slow cooker
Need to make a substitution?
Preparation
In slow cooker, whisk together milk, cream, eggs, granulated and brown sugars, vanilla, zest, cardamom pods, and nutmeg. Stir in rice, cover and cook on high 1 hour, stirring occasionally. Reduce heat to low, add raisins, and cook 1 hour more, stirring occasionally. Serve warm, or refrigerate and serve chilled.