Carrot Rice Pudding

Carrot Rice Pudding
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.

Carrot Rice Pudding
Flecks of grated carrot lend sweetness and glorious color to this cardamom-spiced rice pudding.
Yield: serves 4-6

Ingredients

  • 2 12 - 3 12 cups whole milk
  • 1 34 cups (1 13.5 oz. can) coconut milk
  • 1 cup uncooked long grain white rice (like Jasmine)
  • 14 tsp. salt
  • 12 cup peeled, finely grated carrots (about 2 medium carrots)
  • 14 cup packed light brown sugar
  • 1 tsp. vanilla
  • 14 tsp. cinnamon, plus more for garnish
  • 14 tsp. ground cardamom
  • 14 tsp. ground ginger
  • 13 cup raisins

Instructions

  1. In a 4-quart heavy-bottomed pot set over high heat, bring 2 12 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.