Carrot Rice Pudding

Name: Carrot Rice Pudding
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 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

Serves
serves 4-6

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.

Ingredients

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

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Instructions

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.