Ingredients:
For the Pudding:
- 1 cup Riceland long-grain white rice
- 2 cups whole milk (or coconut milk for dairy-free)
- 1 cup heavy cream (or more milk)
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup finely grated carrots
- ½ cup raisins (optional)
For the Topping:
- ½ cup chopped pecans or walnuts
- ½ cup shredded coconut (optional)
- Cream cheese glaze (2 tbsp cream cheese, ¼ cup powdered sugar, 1 tbsp milk)
Instructions:
Cook the Rice:
- In a saucepan, combine rice, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt.
- Cook over medium heat, stirring frequently, until the rice is tender and the mixture thickens (about 20-25 minutes).
Add the Carrots & Raisins:
- Stir in grated carrots and raisins, cooking for another 5minutes until softened.
Toast the Nuts & Coconut:
- In a dry pan, toast pecans and coconut over medium heat for2-3 minutes until golden.
Make the Cream Cheese Glaze:
- Whisk together cream cheese, powdered sugar, and milk until smooth.
Serve & Enjoy!
- Spoon rice pudding into bowls, drizzle with cream cheese glaze, and sprinkle with toasted nuts & coconut.
- Bonus Tip: Serve warm or chilled for a refreshing spring dessert!