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Published November 13, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Pakistani Carrot Pudding

Have you eaten gajraila, the tasty Pakistani pudding?

By: Herald Staff Report,

Have you eaten gajraila, the tasty Pakistani pudding? If not, try the following.

Pakistani Carrot Pudding

4 cups milk

¼ cup basmati or Carolina long-grain rice

1 pound carrots, scrubbed and grated

½ cup sugar (or more, depending on sweetness of carrots)

¾ teaspoon ground cardamom

½ cup golden raisins

¼ cup shelled pistachios

Combine milk and rice in a medium saucepan, and set aside 30 minutes to soak. Add grated carrots, sugar and cardamom. Bring to a boil. Reduce heat and simmer, uncovered, for 1½ hours, scraping down the sides of pan and stirring occasionally to keep rice from sticking. If a thick pudding is desired, mash some of mixture with a potato masher or immersion blender. Add raisins. Taste for sweetness, adding more sugar if desired. Cook 30 minutes longer, stirring every so often. When pudding is done, transfer to 1-quart serving dish or individual ramekins. Sprinkle with pistachios. Serve warm or chilled.

Yield: Serves 6.

Approximate nutritional analysis per serving: 293 calories, 7.9 grams fat (3.4 grams saturated), 6.3 milligrams cholesterol, 8.1 grams protein, 50.1 grams carbohydrates, 3.4 grams fiber, 119.2 milligrams sodium.

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