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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

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Recipe

Cardamom Carrot Rice Pudding

Recipe By:

Ariso Recipes

Cardamom Carrot Rice Pudding

Name: Cardamom Carrot Rice Pudding
Prep time: 5
Cook time: 50
Total time: 55
Cuisine: Indian
Ingredients: Raisins,Cinnamon,Ginger,Cardamom,Rose Water,Basmati Rice,Carrot, red (Dacus carota),Pistachio nuts (Pistacla vera),Low Fat Milk,Agave Nectar

Last update date: February 24, 2012

Creamy rice pudding infused with the warm, aromatic flavors of cardamom and cinnamon, enriched with sweet carrots. Topped with toasted pistachios, plump raisins, and a touch of rose water. Perfectly balanced and comforting. Serve warm or chilled.

Total Time:

55 minutes.

Cuisine:

Indian

Ariso Intelligence

Looks Clean

One of the ingredient used is not clean

Contains Agave Nectar.

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Ingredients

Serving:

9

1

2

3

4

5

6

7

8

9

10

Low Fat Milk

3.5 cup

Carrots

1.0 cup

Basmati Rice

0.5 cup

Cardamom

0.8 teaspoon

Cinnamon

0.5 teaspoon

Ginger

0.3 teaspoon

Pistachio Nuts

0.3 cup

How To Cook?

1

Rinse the basmati rice under cold water and set it aside.

2

In a saucepan, combine the low-fat milk, grated carrots, cardamom, cinnamon, and ginger. bring the mixture to a boil over medium heat, stirring occasionally.

3

Reduce the heat to low and add the rinsed basmati rice to the saucepan. stir well to combine.

4

Cover the saucepan and simmer the mixture on low heat for about 30-35 minutes, or until the rice is cooked and the carrots are tender. stir occasionally to prevent sticking.

5

Meanwhile, toast the pistachio nuts in a dry skillet over medium heat until fragrant. remove from heat and chop them into small pieces.

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