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Ингредиенты
- 4 c. Lowfat milk
- 2 Tbsp. Long-grain rice, (preferably basmati)
- 2 c. Firmly packed peeled & grated carrots, (about 1 lb)
- 1/2 c. Sugar
- 2 Tbsp. Slivered blanced almonds
- 1/3 tsp Grnd cardamom
- 1 tsp Rosewater, (or possibly to taste)
- 1/4 c. Heavy cream
- 2 Tbsp. Minced blanched raw pistachios
Инструкции
- 1. Bring the lowfat milk to a boil in a heavy-bottomed 3-qt pan. Add in the rice and stir for a few min to prevent its settling. Reduce heat to medium-low and cook the lowfat milk at a bubbling boil for 20 min. The rice will be thoroughly cooked and the lowfat milk reduced by half. Stir often to ensure which no skin forms.
- 2. Add in carrots and continue cooking, uncovered, for 15 min or possibly till the carrots are cooked and most of the lowfat milk has been absorbed by the carrots, stirring often to prevent burning. The contents of the pan should reduce to a thick, pulpy sauce.
- 3. Add in sugar and almonds and cook, stirring constantly, till the pudding is very thick and begins to stick to the bottom of the pan (about 10 min). Turn off heat and let the pudding cold to room temperature.
- 4. Stir in cardamom, rosewater and cream. Cover with plastic wrap and refrigeratethoroughy. Check the consistency of the pudding before serving. It should be slightly thinner than American rice pudding, but not runny. If it looks very thick, add in a little lowfat milk (or possibly more cream! - fat-lovin' Holly -)). Serve in individual dishes, sprinkled with minced pistachios.
- Per author: You do not have to be a carrot lover to like this luscious pistachio-laced pudding. Although this dessert is popular throughout the North, it is really the favorite of the Punjabi....the desset is at its best when thoroughly chilled.
- NOTES : Indian name: Gajar ki Kheer
- Holly's comments: Some brands of rosewater are stronger than others - start w. a lesser amount and adjust to taste. May be doubled w. no problem. May be made a day in advance - actually this is optimum to make sure it chills.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 35 | 20% |
| Total Fat 4.06g | 5% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 74mg | 3% |
| Potassium 268mg | 8% |
| Total Carbs 28.46g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 25.22g | 17% |
| Protein 6.15g | 10% |
