Carrot Rice Pudding
Jawairia Sial Ashraf
June 30, 2013
Serving Size: 25 | Total Prep Time: 4 hours
Combine carrots, cardamom, rice and water and cook on medium heat for about 3 hours until the rice starts breaking.
Add milk and bring to a boil.
Add ghee and keep mixing. Cook on medium/high heat until the mixture reaches the desired consistency.
Add sugar and reduce the liquid until the mixture reaches the desired consistency.
Garnish with almonds.