INDIAN RICE AND CARROT PUDDING

Indian Rice and Carrot Pudding image

This Indian carrot pudding recipe is rich in flavor and very easy to prepare. -Daljeet Singh, Coral Springs, Florida

Provided by Taste of Home

Time 3h

Yield 9 servings.

Number Of Ingredients 10

Ingredients

3-1/2 cups 1% milk
1 cup shredded carrots
1/2 cup uncooked basmati rice, washed and drained
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup unsalted pistachios, chopped, divided
1/2 cup agave nectar
1/3 cup raisins
1/4 teaspoon rose water, optional

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.