Carrot Rice Pudding

  • Serves

    serves 4-6


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 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


Step 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.

Step 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.

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.