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
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.
This recipe is originally from Pakistan and is a favorite everyday dessert. Rice puddings with a variety of styles are popular in both India, where I was born, and Pakistan. I have adjusted the recipe to my family's tastes.