4 cups milk 2 tablespoons long.grain rice 2 cups firmly packed peeled and grated carrots ½ cup granulated sugar 2 tablespoons slivered blanched almonds ½ teaspoon ground cardamom 1 teaspoon rose water (optional) ¼ cup heavy cream ¼ cup chopped pistachios
Combine the milk and rice in a large, heavy saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered at a slow boil for 20 minutes, stirring frequently. Add the carrots and continue cooking uncovered for 15 minutes, stirring frequently. Add the sugar and almonds and cook an additional 10 minutes, stirring frequently, until the mixture begins to stick to the bottom of the pan. Remove from the heat and allow to cool to room temperature. Stir in the cardamom, optional rose water, and cream. Chill thoroughly. When chilled, the pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick. Serve garnished with chopped pistachios.
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