Fennel Seed and Cardamom Spiced Carrot Rice Pudding

The recipe Fennel Seed and Cardamom Spiced Carrot Rice Pudding can be made in approximately 45 minutes. One serving contains 520 calories, 9g of protein, and 23g of fat. For $1.63 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. 23 people were glad they tried this recipe. It is brought to you by What's for Lunch Honey. A few people really liked this side dish. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up cinnamon stick, cardamom pods, carrots, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Users who liked this recipe also liked Cardamom-Spiced Carrot Cake with Whipped Cream-Cheese Frosting, Cumin & Fennel Seed Crusted Ahi with Spiced Lentils, and Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

700 - 750 ml almond milk

5-6 cardamom pods, lightly crushed

3 medium carrots, grated

1 cinnamon stick

430 ml coconut milk

1 teaspoon fennel seeds

200g long grained white rice, uncooked

50 g palm sugar / Muscovado sugar

75 g pistachios, coarsely chopped

250 g Indian or Iranian raisins

¼ teaspoon salt

Equipment:

pot

Cooking instruction summary:

In a heavy-bottomed pot set over high heat, bring about 500 ml almond milk, coconut milk, rice, whole spices and salt to a boil, stirring often. Reduce heat to low; add carrot and simmer, stirring often and slowly adding the remaining milk, until rice is tender but not mushy, 20-25 minutes. Once the rice is cooked remove from heat and stir in the sugar and the raisins. Allow to cool slightly as the rice pudding will thicken further as it rests. The rice can be served warm or at room temperature. Serve with a good sprinkling of pistachios.

 

Step by step:


1. In a heavy-bottomed pot set over high heat, bring about 500 ml almond milk, coconut milk, rice, whole spices and salt to a boil, stirring often. Reduce heat to low; add carrot and simmer, stirring often and slowly adding the remaining milk, until rice is tender but not mushy, 20-25 minutes. Once the rice is cooked remove from heat and stir in the sugar and the raisins. Allow to cool slightly as the rice pudding will thicken further as it rests. The rice can be served warm or at room temperature.

2. Serve with a good sprinkling of pistachios.


Nutrition Information:

Quickview
520k Calories
8g Protein
23g Total Fat
77g Carbs
21% Health Score
Limit These
Calories
520k
26%

Fat
23g
35%

  Saturated Fat
14g
90%

Carbohydrates
77g
26%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
309mg
13%

Get Enough Of These
Protein
8g
17%

Vitamin A
5149IU
103%

Manganese
1mg
90%

Copper
0.55mg
27%

Fiber
6g
27%

Iron
4mg
26%

Potassium
792mg
23%

Phosphorus
215mg
22%

Calcium
213mg
21%

Vitamin B6
0.41mg
21%

Magnesium
78mg
20%

Vitamin B1
0.22mg
15%

Vitamin B3
1mg
10%

Zinc
1mg
9%

Selenium
6µg
9%

Vitamin B2
0.13mg
8%

Vitamin C
5mg
7%

Folate
26µg
7%

Vitamin B5
0.62mg
6%

Vitamin K
4µg
4%

Vitamin E
0.54mg
4%

covered percent of daily need
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Food Trivia

9th August is officially National Rice Pudding Day.

Food Joke

A man walks into a pub where everybody else is having coffee with cream. "I would like a coffee. No cream on it." "Sorry, we ran out of cream. Could it be with no milk?"

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