Carrot Rice Pudding
Flecks of grated carrot lend sweetness and glorious color to this cardamom-spiced rice pudding. This recipe ran with Leah Koenig's web exclusive story One Ingredient, Many Ways: Carrots.
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Credit: Anna Stockwell
INGREDIENTS
2½ - 3½ cups whole milk1¾ cups (1 13.5 oz. can) coconut milk
1 cup uncooked long grain white rice (like Jasmine)
¼ tsp. salt
½ cup peeled, finely grated carrots (about 2 medium carrots)
¼ cup packed light brown sugar
1 tsp. vanilla
¼ tsp. cinnamon, plus more for garnish
¼ tsp. ground cardamom
¼ tsp. ground ginger
⅓ cup raisins
INSTRUCTIONS
1. In a 4-quart heavy-bottomed pot set over high heat, bring 2 ½ cups milk, coconut milk, rice and salt to a boil, stirring often. Reduce heat to low; add carrot and simmer, stirring often and slowly adding up to 1 cup of remaining milk, until rice is tender, 20-25 minutes.2. Meanwhile, combine the brown sugar, vanilla, cinnamon, cardamom and ginger in a small bowl. Once rice is cooked, remove from heat and stir in brown sugar mixture and raisins. Transfer pudding to a serving bowl, and allow to cool slightly. Pudding will continue to thicken as it cools. Serve warm or room temperature, topped with additional cinnamon to taste.
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