Fennel Seed and Cardamom Spiced Carrot Rice Pudding

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Fennel Seed and Cardamom Spiced Carrot Rice Pudding

Here back at home in Weimar, I stir rice into almond and coconut milk adding just a hint of spicy warmth with cardamom and fennel seeds. Carrots and raisins add vibrant color and soft sweetness. Indian rice pudding – kheer – is an all time favorite with Soeren and me. We enjoy a quiet moment by the window watching the trees dance in the winds. We satisfy our sweet cravings, sharing tasty meals with friends by candlelight.

Ingredients:

700 – 750 ml almond milk
430 ml coconut milk
200g long grained white rice, uncooked
¼ teaspoon salt
3 medium sized carrots, grated
50 g palm sugar / Muscovado sugar
5-6 cardamom pods, lightly crushed
1 teaspoon fennel seeds
1 cinnamon stick
250 g Indian or Iranian raisins
75 g pistachios, coarsely chopped

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