Carrot Pudding

Ingredients:

• 1 quart whole milk
• 1/4 cup basmati rice
• 1 pound carrots, scrubbed and grated
• 1/2 cup sugar
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• 3/4 tsp ground cardamom
• 1/2 cup golden raisins
• 1/4 cup shelled pistachios

What’s Next: 

Pour milk into a sauce pan and add rice — soak for 30 minutes.

Add carrots, sugar and cardamom to the milk and rice. Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours, stirring occasionally. Taste. Add more sugar if desired. An immersion blender can be used if you want a creamier texture. (Mine was pretty creamy just from the cooking). Finally, add the raisins and cook for 30 minutes longer.

When pudding is done, transfer to a serving dish or individual bowls. Garnish the top with the pistachios and more raisins & enjoy!