Carrot Pudding

Serves: to serve 8

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Ready In: 55 mins

2 pints - milk

2 tablespoons - long grain rice

1 lb - carrots

3½ oz - granulated sugar

2 tablespoons - blanched almonds

½ teaspoon - ground cardamom

2 fl oz - double cream (heavy cream)

1½ oz - chopped pistachios

Peel and grate the carrots (you should have about 2 cups in USA measurements). In a large heavy saucepan, combine the milk and rice and bring to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered on a low heat for 20 minutes.
Add the grated carrots and continue cooking for 15 minutes, stirring frequently. Add the sugar and almonds and cook an additional 10 minutes over a medium heat until the mixture begins to stick to the bottom of the pan. Remove from the heat and allow it to cool to room temperature. Stir in the cardamom and cream and then freeze the mixture. Defrost a little before serving, sprinkle a few chopped pistachios over the top and serve well chilled.