INDIAN RICE AND CARROT PUDDING
This Indian carrot pudding recipe is rich in flavor and very easy to prepare. -Daljeet Singh, Coral Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 3h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the 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 longer. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 66mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
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Irfan Janu2222
[email protected]This pudding is a great make-ahead breakfast or snack. I like to make a big batch on the weekend and then grab a bowlful during the week.
morii trinaee
[email protected]I love the combination of carrots and raisins in this pudding. It's a great way to use up leftover rice.
Ameona SGS
[email protected]This pudding was easy to make and turned out great. I used brown rice instead of white rice and it was still delicious.
Malek Islam
[email protected]I'm not usually a fan of rice pudding, but this recipe changed my mind. The carrots gave it a unique flavor that I really enjoyed.
Wambi Moses
[email protected]This rice and carrot pudding was a hit with my family! The carrots added a natural sweetness and the pudding was creamy and delicious. I will definitely be making this again.