Sweet Carrot Rice Pudding
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
Featured Spices
Difficulty
Moderate
About the Author
About this Recipe
Ready to whip up something cozy with a twist?
We've adding green cardamom pods for aroma and our special Kashmiri garam masala blend for a flavor kick. Picture yourself enjoying a bowlful, topped with chopped pecans and coconut flakes. It's a vegan twist on classic rice pudding, with all the warm, comforting flavors of carrot cake.
Instructions
1
In a large saucepan, combine the coconut milk, grated carrots, maple sugar, ground cinnamon, cardamom pods, kashmiri garam masala, and salt. Stir well to combine and bring the mixture to a gentle boil over medium heat.
2
Once the mixture is boiling, add the Arborio rice and reduce the heat to low. Simmer the rice pudding mixture, stirring occasionally, for about 30-35 minutes, or until the rice is cooked through and the mixture has thickened to a creamy consistency.
3
Stir in the vanilla paste and chopped dates during the last 5 minutes of cooking. Continue to cook until the dates are softened and the flavors are well combined.
4
Once the rice pudding is cooked to your desired consistency, remove it from the heat. Allow the pudding to cool slightly before serving.
5
Serve the carrot cake flavored rice pudding warm or chilled, garnished with chopped pecans and coconut flakes.
Ingredients
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