Name: Cardamom and Lemon Rice Pudding
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; Slow cooker

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.

Cook's note:

This recipe was originally prepared in an oval, 6-quart slow cooker.

Recipe notes

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