Indian Rice and Carrot Pudding

This Indian carrot pudding recipe is rich in flavor and very easy to prepare. —Daljeet Singh, Coral Springs, Florida

• 

  Total Time

  Prep: 15 min. Cook: 2 hours 45 min.
• 

  Makes

  9 servings

Ingredients

• 3-1/2 cups 1% milk
• 1 cup shredded carrots
• 1/2 cup uncooked basmati rice, washed and drained
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup unsalted pistachios, chopped, divided
• 1/2 cup agave nectar
• 1/3 cup raisins
• 1/4 teaspoon rose water, optional

Text Ingredients

Directions

• Combine milk, carrots, rice, cardamom, cinnamon, and ginger in 4-qt. slow cooker. Stir in half of chopped pistachios. Cook, covered on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes more. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.

Nutrition Facts

1/2 cup: 176 calories, 3g fat (1g saturated fat), 5mg cholesterol, 66mg sodium, 35g carbohydrate (23g sugars, 1g fiber), 5g protein.

source https://www.tasteofhome.com/recipes/indian-rice-and-carrot-pudding/

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