DESSERT

PAKISTANI CARROT PUDDING (Gajraila)

• 1 (4 cups) quart milk

Combine milk and rice in a medium saucepan, and set aside 30 minutes to soak. Add grated carrots, sugar and cardamom, and bring to a boil. Reduce heat and simmer, uncovered, for 1 ½ hours, scraping down the sides of the pan and stirring occasionally to keep rice from sticking. If a thick pudding is desired, mash some of the mixture with a potato masher or immersion blender. Add raisins and taste for sweetness, adding more sugar if desired. Cook 30 minutes longer, stirring every so often. When pudding is done, transfer to a 1-quart serving dish or individual ramekins and sprinkle with pistachios. Serve warm or chilled. Makes 3 cups, 6 servings.

Per serving: 293 calories (23 percent from fat), 7.9 g fat (3.4 g saturated, 2.6 g monounsaturated), 6.3 mg cholesterol, 8.1 g protein, 50.1 g carbohydrates, 3.4 g fiber, 119.2 mg sodium.

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