INGREDIENTS

INSTRUCTIONS

In a heavy saucepan, place the milk over medium high heat, and bring to a
boil. Sprinkle the rice into the boiling milk, stirring constantly for
several minutes to keep the rice from settling on the bottom of the pan.
Reduce the heat to medium-low and cook the rice at a gentle boil until the
milk is reduced by half and the rice is tender, about 20 minutes, stirring
often to prevent a skin from forming on the surface of the milk.
Stir the carrots into the milk-rice mixture and continue cooking until the
carrots are tender and the mixture is reduced to a thick sauce, about 15
minutes; stir frequently to prevent scorching on the bottom.
Stir the sugar, about two-thirds of the almonds or pistachios, and the
cardamom into the pudding and cook, stirring constantly, until the mixture
begins to stick to the pan bottom, about 10 minutes. Remove from the heat,
spoon into a bowl, and let cool to room temperature.
Stir 1/4 cup of the cream or coconut milk and the rosewater into the
pudding. Cover tightly with plastic wrap or aluminum foil and chill for at
least 3 hours.
Shortly before serving, remove from the refrigerator and check consistency;
it should be a bit thinner than traditional rice pudding. If it seems too
thick, stir in a little more cream or coconut milk. Spoon into individual
bowls and sprinkle with the remaining almonds or pistachios and the silver
and/or gold leaf (if used).
NOTES : "In India, puddings like this are adorned for special occasions
with slivers of tissue-thin silver leaf or gold leaf. These inert metals
are edible and may be purchased at art-supply stores and some fancy-food
shops."
Recipe by: James McNair's Custards, Mousses and Puddings
Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”