Monday, May 27, 2013

Indian Sweet Carrots

This little dish can be a great side or dessert.

4 TBSP melted unsalted Butter
2 Cups Grated Carrots
1/2 Cup Coconut Milk
1 tsp. Vanilla
1 tsp. Sea Salt
1/2 Cup Maple Syrup
1/2 tsp. Cinnamon or A toothpick dipped in Cinnamon essential oil and then stirred into the melting butter.
2 Cups of already Steamed Brown Rice
1/2 Cup cashews (roasted or raw to garnish on top or mix into the carrot and rice pudding.

If you're using the cinnamon oil, just dip a toothpick into your bottle and stir it into the melted butter.  A full drop will be too much.  It's a very hot and potent oil.  On medium heat, stir the carrots into the butter.  Add coconut milk, vanilla, sea salt & maple syrup.  Keep stirring to infuse the flavors and soften the carrots.  Toss in the 2 cups of brown rice once the carrots are a bit soft.  Stir the mixture until the rice has absorbed all the milky gooey mess.  You can then either throw the cashews into the mixture for softer cashews or roast them and at some crunch to this yummy pudding.  Sweet and yummy.  Who says sweet things can't be healthy too?

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