Carrot Rice Pudding

By garciamoss

Ingredients

• 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

Details

Servings 4
Adapted from saveur.com

Preparation

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.

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.