carrots and coconut milk
Wow, this was a great recipe, and we loved how it came out. We discovered this one because Cartoonist has to make her lunches, this year, in high school, and we wanted a cook book that was made for lunches, and packable lunches. What we bought was “Vegan Lunch box” by Jennifer McCann. We figured it was a good place to start. (and I spend far too much on cookbooks, but oh well, we all have our vices)
pre mix
Cartoonist started leafing through the book, and found Coconut Carrot Rice Pudding. We had all the ingredients, so figured it was a good one to make. The only problem we ran into was that it called for 3 cups of brown basmati rice. Brown rice takes about 2 hours to cook, vs. white rice, which is 20 minutes. So, I put the rice in the rice cooker, and went on to do other things. Cartoonist kept saying, “Aren’t we going to make the rice pudding” and I kept saying, yes, when the rice is done.
Although the recipe called for grating the carrots, I ended up putting them into the food processor. Here is what was needed.
- 1 pound of carrots (peeled and grated (3 cups worth). I didn’t peel them.
- 1 can of light coconut milk (I just used the regular kind
- 1/2 cup of pure maple syrup (we used a quarter of a cup, as it is so sweet)
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon ground cardamon
- 1/2 cup golden raisins (we used black raisins)
So, We took the carrots, coconut milk and maple syrup and put them on the stove and cooked until it was all soft. Then we put in the rest of the mix and kept cooking until it was thick.
finished
When it was all done, we tasted it, and thought it tasted quite good, even though it didn’t look too good. Once it was cool, it still looked odd, but tasted great.
A keeper.
Cartoonist took that as well as the chilled apple soup, to school for lunch.
