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Carrot Rice Pudding Recipe

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Carrot Rice Pudding Recipe

Prep Time: Cook Time:

Ingredients

  • White rice long grain enriched, raw | 1.00 cup
  • Whole milk with added vitamin D | 3.00 cup
  • Carrots, raw | 0.50 cup grated
  • Brown sugar | 0.25 cup packed
  • Seedless raisins | 0.33 cup, packed
  • Spices, cinnamon, ground | 0.25 tsp
  • Spices, cardamom | 0.25 tsp, ground
  • Spices, ginger, ground | 0.25 tsp
  • Salt | 0.25 tsp
Nutrition Facts (Per Serving)

Calories per serving: 380.20 mg

Fat per serving: 6.36 g

Saturated fat per serving: 3.51 g

Protein per serving: 9.66 g

Sodium per serving: 241.25 mg

Cholesterol per serving: 18.30 g

Instructions

  1. Place 2.5 cups milk, coconut milk, rice and salt in a large heavy-bottomed pot. Put over high heat and bring to boil while stirring occasionally.
  2. Reduce heat to low, add carrot and remaining milk then let simmer for 25 minutes until rice is tender.
  3. In the meantime, mix brown sugar, vanilla, cinnamon, cardamom and ginger in a small bowl.
  4. When Rice is cooked, remove from heat, stir in the sugar mixture along with raisins.
  5. Dish out in a serving bowl, sprinkle some ground cinnamon and serve warm!

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