Fennel Seed and Cardamom Spiced Carrot Rice Pudding
The recipe Fennel Seed and Cardamom Spiced Carrot Rice Pudding can be made in approximately 45 minutes. One serving contains 520 calories, 9g of protein, and 23g of fat. For $1.63 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. 23 people were glad they tried this recipe. It is brought to you by What's for Lunch Honey. A few people really liked this side dish. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up cinnamon stick, cardamom pods, carrots, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Users who liked this recipe also liked Cardamom-Spiced Carrot Cake with Whipped Cream-Cheese Frosting, Cumin & Fennel Seed Crusted Ahi with Spiced Lentils, and Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
700 - 750 ml almond milk
5-6 cardamom pods, lightly crushed
3 medium carrots, grated
1 cinnamon stick
430 ml coconut milk
1 teaspoon fennel seeds
200g long grained white rice, uncooked
50 g palm sugar / Muscovado sugar
75 g pistachios, coarsely chopped
250 g Indian or Iranian raisins
¼ teaspoon salt
Equipment:
pot
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Serve with a good sprinkling of pistachios.
Nutrition Information:
covered percent of daily need
