Yield:
8 to 10.Ingredients
1 quart half-and-half cream
1 quart milk
1/2 cup short-grain or pearl rice (do not use long-grain rice)
6 carrots, grated
1 cup sugar (or more to taste)
4 cardamom pods, lightly crushed, or 1 to 1-1/2 teaspoons ground cardamom
blanched, slivered almonds
Instructions
In a large, heavy pan over medium-high heat, bring cream, milk, and rice to a boil. Reduce heat to low and let simmer for 30 minutes, stirring often. In a separate pot bring 6 cups water to a boil. Blanch carrots in boiling water for 3 minutes and drain well. Add to milk-rice mixture. Add sugar and cardamom. Cook until mixture has thickened slightly, about 15 minutes. Cool and serve in individual bowls, sprinkled with almonds.
