Ariso Recipes
Cardamom Carrot Rice Pudding
Last update date: February 24, 2012
Creamy rice pudding infused with the warm, aromatic flavors of cardamom and cinnamon, enriched with sweet carrots. Topped with toasted pistachios, plump raisins, and a touch of rose water. Perfectly balanced and comforting. Serve warm or chilled.
55 minutes.
Indian
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Contains Agave Nectar.
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Ingredients
9
How To Cook?
1
Rinse the basmati rice under cold water and set it aside.
2
In a saucepan, combine the low-fat milk, grated carrots, cardamom, cinnamon, and ginger. bring the mixture to a boil over medium heat, stirring occasionally.
3
Reduce the heat to low and add the rinsed basmati rice to the saucepan. stir well to combine.
4
Cover the saucepan and simmer the mixture on low heat for about 30-35 minutes, or until the rice is cooked and the carrots are tender. stir occasionally to prevent sticking.
5
Meanwhile, toast the pistachio nuts in a dry skillet over medium heat until fragrant. remove from heat and chop them into small pieces.
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Cardamom
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Carrot
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Creamy Cinnamon Rice Pudding Topped with Cherry Delight
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Cardamom Extract
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Organic Cardamom
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Brown Cardamom
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Cardamom Pods
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Large Cardamom
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