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.
- 2 1⁄2 – 3 1⁄2 cups whole milk
- 1 3⁄4 cups (1 13.5 oz. can) coconut milk
- 1 cup uncooked long grain white rice (like Jasmine)
- 1⁄4 tsp. salt
- 1⁄2 cup peeled, finely grated carrots (about 2 medium carrots)
- 1⁄4 cup packed light brown sugar
- 1 tsp. vanilla
- 1⁄4 tsp. cinnamon, plus more for garnish
- 1⁄4 tsp. ground cardamom
- 1⁄4 tsp. ground ginger
- 1⁄3 cup raisins
- In a 4-quart heavy-bottomed pot set over high heat, bring 2 1⁄2 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.
- 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.