Sweet Carrot Rice Pudding

Ready to whip up something cozy with a twist?

We've adding green cardamom pods for aroma and our special Kashmiri garam masala blend for a flavor kick. Picture yourself enjoying a bowlful, topped with chopped pecans and coconut flakes. It's a vegan twist on classic rice pudding, with all the warm, comforting flavors of carrot cake.

Ingredients

1 cup Arborio rice
2 cups grated carrots
4 cups coconut milk (full-fat for creaminess)
1/2 cup maple sugar (adjust to taste)
½ teaspoon Vietnamese Cinnamon
4 green cardamom pods
½ teaspoon Kashmiri Garam Masala
1/4 teaspoon flaky Pacific salt
1 teaspoon vanilla paste
1/2 cup pitted dates, chopped
Chopped pecans for garnish
Coconut flakes for garnish

Directions

In a large saucepan, combine the coconut milk, grated carrots, maple sugar, ground cinnamon, cardamom pods, kashmiri garam masala, and salt. Stir well to combine and bring the mixture to a gentle boil over medium heat.
Once the mixture is boiling, add the Arborio rice and reduce the heat to low. Simmer the rice pudding mixture, stirring occasionally, for about 30-35 minutes, or until the rice is cooked through and the mixture has thickened to a creamy consistency.
Stir in the vanilla paste and chopped dates during the last 5 minutes of cooking. Continue to cook until the dates are softened and the flavors are well combined.
Once the rice pudding is cooked to your desired consistency, remove it from the heat. Allow the pudding to cool slightly before serving.
Serve the carrot cake flavored rice pudding warm or chilled, garnished with chopped pecans and coconut flakes.

Tags: Carrots Cinnamon Gluten-Free Green Cardamom Kashmiri Garam Masala Rice Vegan