Indian Carrot Pudding

Directions

1. In a heavy saucepan, place the lowfat milk over medium high heat, and bring to a boil. Sprinkle the rice into the boiling lowfat milk, stirring constantly for several min to keep the rice from settling on the bottom of the pan.
2. Reduce the heat to medium-low and cook the rice at a gentle boil till the lowfat milk is reduced by half and the rice is tender, about 20 min, stirring often to prevent a skin from forming on the surface of the lowfat milk.
3. Stir the carrots into the lowfat milk-rice mix and continue cooking till the carrots are tender and the mix is reduced to a thick sauce, about 15 min; stir frequently to prevent scorching on the bottom.
4. Stir the sugar, about two-thirds of the almonds or possibly pistachios, and the cardamom into the pudding and cook, stirring constantly, till the mix begins to stick to the pan bottom, about 10 min. Remove from the heat, spoon into a bowl, and let cold to room temperature.
5. Stir 1/4 c. of the cream or possibly coconut lowfat milk and the rosewater into the pudding. Cover tightly with plastic wrap or possibly aluminum foil and refrigeratefor at least 3 hrs.
6. Shortly before serving, remove from the refrigerator and check consistency; it should be a bit thinner than traditional rice pudding. If it seems too thick, stir in a little more cream or possibly coconut lowfat milk. Spoon into individual bowls and sprinkle with the remaining almonds or possibly pistachios and the silver and/or possibly gold leaf (if used).
7. NOTES : "In India, puddings like this are adorned for special occasions with slivers of tissue-thin silver leaf or possibly gold leaf. These inert metals are edible and may be purchased at art-supply stores and some fancy-food shops."