2 liters fresh milk 1/2 kg carrots (grated)
2 cups rice (washed and soaked)
2 packets cream 2 cups sugar
1/4 tablespoon cardamom (ground)
2 tablespoons raisins
4 tablespoons almonds (blanched and halved)
Pour milk in a pan. Add carrots and rice.
Bring to a boil.
Keep cooking on medium heat. Stir occasionally until almost half of
the milk remains and the carrots and rice are fully cooked.
Now add the cream and let it cook on low to medium heat
until the mixture thickens.
Add sugar and ground cardamom. Stir and remove from the heat.
Pour out into a serving dish and garnish with raisins, almonds