Carrot Rice Pudding

by0| PUBLISHED Oct 31, 2014 10:00 AM
Carrot Rice Pudding
Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding. Anna Stockwell

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.

Yield: serves 4-6


  • 2 <sup>1</sup>⁄<sub>2</sub> - 3 <sup>1</sup>⁄<sub>2</sub> cups whole milk
  • 1 <sup>3</sup>⁄<sub>4</sub> cups (1 13.5 oz. can) coconut milk
  • 1 cup uncooked long grain white rice (like Jasmine)
  • <sup>1</sup>⁄<sub>4</sub> tsp. salt
  • <sup>1</sup>⁄<sub>2</sub> cup peeled, finely grated carrots (about 2 medium carrots)
  • <sup>1</sup>⁄<sub>4</sub> cup packed light brown sugar
  • 1 tsp. vanilla
  • <sup>1</sup>⁄<sub>4</sub> tsp. cinnamon, plus more for garnish
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground cardamom
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground ginger
  • <sup>1</sup>⁄<sub>3</sub> cup raisins


  1. 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.
  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.