Indian carrot milk rice

Name: Indian carrot milk rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Carrots; 1 TABLESPOON + possibly 3 tablespoons butter; 3 TABLESPOONS Sugar; 125 g Milk rice (round grain rice); 1 can(s) (400 ml) unsweetened coconut milk; 400 ml Milk; 50 g + 2 tablespoons grated coconut; 7-10 Tbsp ground cardamom; 1 Cinnamon stick; 150 g roasted salted pistachios (in shell)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Carrots
1 TABLESPOON + possibly 3 tablespoons butter
3 TABLESPOONS Sugar
125 g Milk rice (round grain rice)
1 can(s) (400 ml) unsweetened coconut milk
400 ml Milk
50 g + 2 tablespoons grated coconut
7-10 Tbsp ground cardamom
1 Cinnamon stick
150 g roasted salted pistachios (in shell)

Directions

1
Peel, wash and roughly grate the carrots. Heat 1 tablespoon of butter in a saucepan. Sauté the carrots briefly. Add sugar and caramelise while stirring until golden.
2
Stir in the rice and steam for about 30 seconds. Add coconut milk and milk. Stir in 50 g grated coconut, 1-2 sprigs cardamom and cinnamon stick. Bring everything to the boil briefly, cook over low heat for about 20 minutes, stirring several times.
3
Switch off the stove and let the rice pudding on the plate swell for about 15 minutes.
4
Meanwhile, roast 2 tbsp. grated coconut in a pan without fat. Take out and let cool down. Remove the pistachios from their shells and chop roughly. Let rice pudding cool down if necessary. Sprinkle with grated coconut and pistachios.
5
Heat 3 tablespoons of butter in a small saucepan until browned. Sprinkle the butter over rice pudding.