Rice & Carrot Pudding

Ingredients:

• 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

Directions:

1. Heat ghee in a saucepan on medium.
2. Add rice and shredded carrots. Cook for a few minutes till fragrant.
3. Stream in water, reduce heat to medium-low and simmer till rice fully absorbs water.
4. 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.
5. Sprinkle in some ground cardamom, cinnamon, saffron & salt.
6. Serve hot or room temperature with a healthy dose of pistachios for garnish.