Instructions
Combine
Place the thoroughly rinsed rice, soya milk, coconut cream, golden syrup, cardamom, ginger powder, and salt into the slow cooker.
Stir
Give the mixture a thorough stir to ensure the coconut cream, syrup, and spices are well integrated and the texture is uniform.
Cook
Secure the lid and set your slow cooker:
- Low: 5–6 hours
- High: 2.5–3 hours
The Stir Check
About 30 minutes before the end, give the kheer a good stir. The sugars from the golden syrup can settle; stirring now ensures a smooth, consistent texture. If it looks too thick, splash in an extra 1/4 cup of soya milk.
Finish
Once the rice is completely soft and the pudding has reached your desired creaminess, turn off the heat and serve.
Chef's Notes
Texture Secret
The Kara Coconut Cream is the key to that "amazeballs" richness. It provides a heavy body that mimics condensed milk.
Serving Suggestion
Best served warm alongside a cup of strong, dark Pu'er tea. The tea's earthy notes perfectly cut through the creamy sweetness.