Sweet Carrot Rice Pudding

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.

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.

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.

Once the rice pudding is cooked to your desired consistency, remove it from the heat. Allow the pudding to cool slightly before serving.

Serve the carrot cake flavored rice pudding warm or chilled, garnished with chopped pecans and coconut flakes.