“Carrot and rice pudding is just another pudding and nothing’s new in it,” is a line that no food blogger should use.
Of course something is different.
Anything can be.
It could be in method of cooking or ingredients swap or choice of sweetener. No one recipe done by two different people tastes the same .
I feel quite dizzy writing this. I have been tired for past two days. Abruptly waking up and going to sleep, Insomnia kicking in. I always wanted to do those bedtime yoga moves and wondered whether my body will fit the bed. What an absurd thought! Of course it would.
The challenge is to by heart which moves comes next, otherwise you’d have to peek at your phone every time. I am sure that will wake us more. No thank you, blue light.
I was craving some sweet and carrots that my mom bought for me was rotting away in the fridge. So I decided to do something.
Old habits die hard, as usual I turned to Pinterest to take me to wonderland and it did. Unfortunately I didn’t pin the recipe that I was inspired to make this.
I remember it was a kheer made from raw rice and sweetened by white sugar. Whomever you are, thank you for the inspiration and I will definitely find you and give the appropriate credit!
If you are familiar with Brains & Beans then you would have already guessed Jaggery takes the place of sugar.
In my opinion, raw rice would have been very satisfying to cook with since they absorb more water but scum is a menace and I was also looking out for the leftover rice at home.
“Hence, the boat”
Oops, what did I just do? Inserted a random quote from a movie!
Anyway, here’s the recipe!
Carrot and Rice pudding
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 2 very small servings
INGREDIENTS
1/2 cup grated carrot tightly packed
1/2 cup Milk plus 2 Tablespoon extra
1/2 cup water or more
1/4 cup cooked white rice
2 Tablespoon pounded jaggery
1/2 teaspoon ghee
1 small cardamom pod pounded, reserve some for garnish
Garnish option
4 small almonds peeled and blanched for 2 minutes
few strips of grated carrot
INSTRUCTIONS
-
- In a medium deep bottomed vessel, boil the grated carrot along with water and milk over medium flame for about 10 minutes or until cooked through.
- Add boiled rice and pounded jaggery and cook for another 10 minutes or until almost of the water evapourates.
- Stir in ghee and pounded cardamom pod right before taking the pudding off the flame.
- Garnish with roughly chopped blanched almonds, few grated carrot strips and cardamom powder. Serve hot
RECIPE NOTES
- Raw rice can be used in place of boiled one.
- Sweeten with white sugar if not a fan of Jaggery(Indian Sweetener).
- Add more water if necessary
If you are wondering about the shadows on the pictures, I was a photographer baby when I took them. I wasn’t taking full advantage of the camera settings and I wasn’t taking off flip cover of the phone while doing so.
Nighttime photography is something I need to work on. Or perhaps Ishould get that lazy arse up and clean the artificial light that is making my pictures grainy. Yes, I shall do that!
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Adios, people.
That was a short post!
