Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert.
- 4 cups 1 L milk
- 2 cups 500 mL shredded peeled Ontario Carrots (4 or 5)
- 2 tbsp 25 mL long-grain rice (Basmati), rinsed
- 1/2 cup 125 mL granulated sugar
- 1 tsp 5 mL butter
- 1/4 tsp 1 mL ground cardamon
- 2 tbsp 25 mL shelled natural pistachio nuts, coarsley chopped, or slivered blanched almonds
- 1/3 cup raisins or crasins
In medium-size heavy saucepan, bring milk, carrots and rice to boil over high heat. Reduce heat and simmer, uncovered and stirring often, until thickened and milk has reduced by half, about 45 minutes.
Stir in sugar, butter and dried fruit; cook until pudding consistency, about 15 minutes. Remove from heat stir in cardamom. Serve warm (not hot) or chilled, garnished with pistachios.