Indian rice pudding

Ingredients for 4 servings:

• 200 g rice pudding
• 1 liter coconut drink or 1 can coconut milk + cow’s milk
• 3 carrots
• ½ tsp anise seeds or 1 whole star anise
• 4 cardamom pods, whole, crushed
• 1 cinnamon stick(s)
• 30 g apricot(s), dried
• 1 tbsp brown sugar
• 30 g almond flakes or cashew pieces

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Finely grate the carrots. Gently press the cardamom pods with the flat of a knife to open them slightly. In a saucepan, bring the coconut milk, rice (originally 150g Patna/long-grain rice), and spices to a boil. Reduce the heat and add the grated carrots, raisins, apricots, and almond slivers. Simmer the rice, stirring occasionally, for about 35 minutes until it forms a creamy porridge (with long-grain rice, it takes about 50 minutes). Then remove the spices. Sweeten with sugar to taste. For a stronger coconut flavor, stir in 1-2 tablespoons of coconut flour—this also adds sweetness. Garnish with apricot pieces and almond slivers before serving, if desired. Tastes delicious lukewarm as a dessert. We like to eat this amount for two as a main course.