*  Exported from  MasterCook II  *
                           Indian Carrot Pudding
 Recipe By     : James McNair’s Custards, Mousses and Puddings
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          milk
    2      tablespoons   basmati rice
    1      pound         carrots -- peeled and minced
      1/3  cup           sugar
      1/4  cup           blanched almonds
                         OR blanched pistachios -- chopped
      1/4  teaspoon      ground cardamom
      1/4  cup           heavy cream
                         OR coconut milk
    1      teaspoon      rosewater
                         silver and/or gold leaf slivers -- to garnish
 In a heavy saucepan, place the milk over medium high heat, and bring to a
 boil. Sprinkle the rice into the boiling milk, stirring constantly for
 several minutes to keep the rice from settling on the bottom of the pan.
 Reduce the heat to medium-low and cook the rice at a gentle boil until the
 milk is reduced by half and the rice is tender, about 20 minutes, stirring
 often to prevent a skin from forming on the surface of the milk.
 Stir the carrots into the milk-rice mixture and continue cooking until the
 carrots are tender and the mixture is reduced to a thick sauce, about 15
 minutes; stir frequently to prevent scorching on the bottom.
 Stir the sugar, about two-thirds of the almonds or pistachios, and the
 cardamom into the pudding and cook, stirring constantly, until the mixture
 begins to stick to the pan bottom, about 10 minutes. Remove from the heat,
 spoon into a bowl, and let cool to room temperature.
 Stir 1/4 cup of the cream or coconut milk and the rosewater into the pudding.
 Cover tightly with plastic wrap or aluminum foil and chill for at least 3
 Shortly before serving, remove from the refrigerator and check consistency;
 it should be a bit thinner than traditional rice pudding. If it seems too
 thick, stir in a little more cream or coconut milk. Spoon into individual
 bowls and sprinkle with the remaining almonds or pistachios and the silver
 and/or gold leaf (if used).
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 NOTES : “In India, puddings like this are adorned for special occasions with
 slivers of tissue-thin silver leaf or gold leaf. These inert metals are
 edible and may be purchased at art-supply stores and some fancy-food shops.”