Subject: Carrot Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 16 2001 - 19:41:26 EST
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F O O D F U N N Y
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Thanks to reader Eugene Middlebrooks for this tasty tickler:
A small boy was lost, so he went up to a policeman and said, "I've
lost my dad!"
The cop said, "What's he like?"
The little boy replied, "Hot dogs and baseball!"
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T O D A Y ' S R E C I P E
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Indian desserts tend to be much more sensible than the sugar- and
fat-laden ones we tend to serve in the West, as demonstrated by this
classic preparation from northern India.
Carrot Pudding
4 cups (1 L) milk
2 Tbs (30 ml) long-grain rice
1 lb (450 g) carrots, peeled and grated
1/2 cup (125 ml) sugar
3 Tbs (45 ml) slivered blanched almonds
1/2 tsp (2 ml) ground cardamom
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped pistachios for garnish
Bring the milk to a boil in a large sauce pan over moderate heat. Add
the rice and stir to prevent the rice from sticking to the bottom of
the pot. Reduce the heat and boil the milk gently for 20 minutes,
stirring frequently, until the rice is very tender and the milk has
reduced by about half. Add the carrots and continue cooking for 15
minutes, until the mixture is thick. Add the sugar, almonds, and
cardamom and cook an additional 10 minutes, stirring frequently.
Remove from the heat and allow to cool to room temperature. Stir in
the cream and cover with plastic wrap. Refrigerate until thoroughly
chilled. Serve garnished with chopped pistachios. Serves 6 to 8.
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