Frankly speaking, I’ve ran out of excuses not to make it.
So I decided a short hiatus from blogging would be able to give me enough time to put on my wifey hat and make this pudding. It takes a little more time and patience, but its so worth it if you do it right
On the other hand, since I love carrots, adding it in this recipe just makes sense. It heightens the flavors and adds natural sweetness to the pudding.
It’s all about managing time and its a win-win for us both. One-pot recipes always have a special place in my heart.
And lets face it, vegetables in desserts makes it easier to indulge more 😉
Rice pudding are generally served during festivals or special occasions. Garnered there weren’t any family visit, gift exchange or colorful lights this year — the rice pudding made up for everything that was missing in our holiday
- 1/2 cup white rice
- 2 carrots, finely shredded
- 2 tbsp ghee (clarified butter)
- 1/2 cup hot water
- 2.5 cups of whole milk
- 1/3 cup sugar
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- a pinch of saffron threads
- a pinch of salt
- pistachios for garnish
- Heat ghee in a saucepan on medium.
- Add rice and shredded carrots. Cook for a few minutes till fragrant.
- Stream in water, reduce heat to medium-low and simmer till rice fully absorbs water.
- Add in milk and sugar. Stir and simmer for at least an hour or until pudding thickens. Stir every now and then to avoid burn.
- Sprinkle in some ground cardamom, cinnamon, saffron & salt.
- Serve hot or room temperature with a healthy dose of pistachios for garnish.
While we indulged in rice pudding for the Holidays, we hope you had a very Merry Christmas and enjoyed an array of deliciousness
And now I am off to brainstorm for New Year Eve. What are your plans to ring in 2012?