Источник: кулинарный блокнот mickeyv77
Время приготовления: 90min
2 tablespoons basmati rice
2 cups firmly packed peeled and grated carrots
3/4 cup granulated damerrera sugar
2 tablespoons slivered blanched almonds
1/2 teaspoon ground cardamom
1 teaspoon rose water (optional)
1/4 cup chopped pistachios or cashios
Add the carrots and butter, continue cooking uncovered for 30 minutes, stirring frequently. Add the sugar and almonds and cook an additional 30 minutes, stirring frequently, until the mixture begins to stick to the bottom of the pan.
Remove from the heat and allow to cool to room temperature. Stir in the cardamom, optional rose water. Chill thoroughly. When chilled, the pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick. Serve garnished with chopped pistachios.