Fennel Seed and Cardamom Spiced Carrot Rice Pudding
By Meeta K. Wolff
Prep Time: 15 minutes
Total Time: 45 minutes
- 700 - 750 ml almond milk
- 430 ml coconut milk
- 200g long grained white rice, uncooked
- ¼ teaspoon salt
- 3 medium sized carrots, grated
- 50 g palm sugar / Muscovado sugar
- 5-6 cardamom pods, lightly crushed
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 250 g Indian or Iranian raisins
- 75 g pistachios, coarsely chopped
- In a heavy-bottomed pot set over high heat, bring about 500 ml almond milk, coconut milk, rice, whole spices and salt to a boil, stirring often. Reduce heat to low; add carrot and simmer, stirring often and slowly adding the remaining milk, until rice is tender but not mushy, 20-25 minutes.
- Once the rice is cooked remove from heat and stir in the sugar and the raisins. Allow to cool slightly as the rice pudding will thicken further as it rests. The rice can be served warm or at room temperature. Serve with a good sprinkling of pistachios.
Instead of palm sugar you can use jaggery or brown sugar too.
Cardamom is perfect for this rice pudding but you can use any of your favorite spices. Try this with allspice, stern anise or some finely grated ginger.
All photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First