- 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
- 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.