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Carrot Cake Rice Pudding Recipe (with Video)

Grain, Fish-free, Eggs
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Discover our Carrot Cake Rice Pudding Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


Rice Pudding
- 3 c Arborio rice, cooked
- 4 c whole milk
- 0.5 c Granulated sugar
- pinch Salt
- 2 Cinnamon sticks
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.5 tsp Ground cardamom
- 0.5 tsp Nutmeg, fresh grated
- 0.25 tsp all-spice
- 0.25 tsp Cloves, ground
- 2 Carrots, medium, grated
- 1 Large egg
- 0.5 c Raisins
- 1 tbsp Butter
- 1 tsp vanilla
- 4 oz Cream cheese
- pinch Salt
- 1 tsp Vanilla extract
- 1 c Powdered sugar
- 0.5 c Heavy cream
- 0.5 c Walnuts, toasted, chopped
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For the pudding
1. In a large pot, combine the rice, milk, sugar, salt, cinnamon, spices and carrot.
2. Set over medium heat and bring to a simmer.
3. Cook, stirring often, until thick and creamy, about 20 minutes.
4. Stir in the beaten egg and raisins and cook for another 5 minutes.
5. Remove from heat, discard the cinnamon sticks and stir in the butter and vanilla.
For the topping
1. Beat the cream cheese with the salt and vanilla.
2. Add the heavy cream and beat on high until thick and creamy.
Serving instructions
1. Serve the pudding warm or cold with the cream cheese topping and crushed walnuts.
2. Enjoy!

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