Kheer in Slow cooker/Crockpot-Recipe for 20 people– is one of the most ingenious recipes that yields creamy,rabri like kheer without constant stirring! The traditional method requires hours of standing in front of the stovetop, stirring constantly, and god forbid, if you stop stirring for just a few minutes, the milk burns at the bottom, ruining the whole dish.

I experimented with kheer in a slow cooker/crockpot about 4 years back when I had done a puja at home for which I had to make kheer to be given away as parshad to all the attendees. With everything else that needed my attention, it was great to have a dish that was practically cooking itself.

Since then, I have made it plenty of times. I do like to serve it cold, so I do make the kheer with enough time for it to cool down so it can be served chilled. My friend Pre makes the same kheer but she likes to serve it hot and it tastes amazing, as well, when served hot.

Parshad for the attendees.

Some other recipes to try are-

24 Easy Indian Desserts Ready in 10 Minutes

Ma ki Dal/ Dal Makhni in Crock Pot-recipe for 20-30 people

Dum Aloo-No Onion, Ginger or Garlic-Instant Pot Recipe

Baingan Bharta in Pressure Cooker

Air Fried Eggplant-Roast Baingan/Eggplant in Air Fryer

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Kheer in a Crockpot-Recipe for 20

Aanchal Gupta

Kheer in a crockpot/slowcooker is one of the most ingenious recipes that yields creamy,rabri like kheer without constant stirring! The traditional method requires hours of standing in front of the stovetop, stirring constantly, and god forbid, if you stop stirring for just a few minutes, the milk burns at the bottom, ruining the whole dish.

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Prep Time 5

Cook Time 6

Total Time 6 5

Course Dessert

Cuisine Indian

Servings -25

Equipment

1 crock pot
1 large spoon

Ingredients

1 cup Rice
11-12 cups Milk whole or 2%,approx 3/4 gallon
1/2 cup sugar
1 can condensed milk 14 oz, 396 gms
Green Cardamom seeds crushed
Saffron strands
Chopped Almonds Pistachios and saffron for garnishing

Instructions

Wash Rice and pressure cook with 4 cups of water and give it 5 whistles
In crockpot,add rice,milk,cardamom and saffron. COVER and cook on High for 6 hours.
The first 3 hours, stir once every hour. After that stir once every 30 minutes.
Add sugar and Condensed milk and stir.
Garnish with chopped nuts and saffron.
Serve hot or cold.

Notes

You don’t have to cook the rice at all. You can wash the rice and put in all the ingredients into the crockpot. The cooking time will be a few more hours. After three hours, the milk starts boiling and its important for the crockpot to be covered. The kheer will thicken upon cooling. You may add more milk in end, if you find it too thick. The kheer will tend to cook and stick more where the element is. So when stirring be sure to stir and scrape well, near the element. Your crockpot might take more or less time. I like the rice completely broken and mixed in with the milk. If your kheer has not thickened , keep cooking, Add more milk if needed and mix and cook some more.

Keyword easy kheer recipe, indian rice pudding in crock pot, Indian rice pudding in slow cooker, kheer in crockpot, Rice pudding in slow cooker, slow cooked kheer, slow cooker kheer

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Cook rice(optional).You can also use raw, washed rice

Put cooked rice, milk, Cardamom powder and saffron in the crockpot

COVER and cook on HIGH for 6 hours

Keep stirring once in 30 minutes, after the first three hours.

After the rice is fully incorporated into milk and the milk has thickened, add sugar

Add condensed milk

Garnish with nuts, saffron and serve hot or cold

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4 Responses

Angie

May 13, 2017 | Reply

1. Can you show us picture of yr slow cooker.
2. I see milk is almost to the rim. So when it boil it won’t spill?
3. Will not stick to bottom?
If you can explain
Thanks
- Aanchal Gupta
  
  May 16, 2017 | Reply
  
  Hi Angie, Thanks for visiting my blog. The milk will not spill as long as you cover the crockpot. It does not stick to the bottom either, thats why I like the concept of cooking in a crockpot! The food tends to cook more where the heating element of the crockpot is,so you do have to stir once in a while to ensure even cooking.
  I have a Hamilton Beach 6 quart Stainless steel crockpot.
Sridevi Dasyam

August 31, 2020 | Reply

I was on a search for a simple yet quick dessert/prashad for my first Durga pooja. Apart from all the cooking, dessert being my weak spot I could not give more time to preparing the dessert. I stumbled upon this perfect recipe which would not only serve 20 people but no prep time. I did not even cook the rice, poured all the ingredients in the crock pot at 2AM and by morning time it was ready. I needed to add more milk before serving and voila it was perfect. This will be my go-to recipe for pooja’s. Thank you Aanchal!
- Aanchal Gupta
  
  September 1, 2020 | Reply
  
  Thank you Sridevi for sharing your feedback. This kheer is also my go to recipe for pujas and parties. It makes a large quantity and pretty much cooks by itself! Kheer does thicken up once it cools,so adding some cold milk and thinning it out is what I do as well. Thanks again