Coconut Carrot Rice Pudding

1 lb. carrots, peeled and grated (3 cups grated)
1 - can (14 oz.) light coconut milk
1/2 C maple syrup
3 C cooked brown basmati rice
1/2 t cinnamon
1/2 t ground cardamom
1/4 C golden raisins
0 - ground flaxseed and pistachios for garnish

Using the large holes of a hand grater, grate the carrot directly into a medium saucepan. Add the coconut milk and maple syrup and place on the stove over medium-high heat. Bring to a boil, then turn the heat to low and simmer, covered, stirring occasionally, until carrots are completely tender, about 15 minutes.

Stir in the brown rice, cinnamon, cardamom and raisins. Continue cooking, stirring occasionally until the rice is heated through and the mixture has thickened slightly, 4 to 5 minutes.

Remove from heat and allow to cool. When ready to serve or pack, place a serving of rice pudding into a dish or container. Stir in some ground flaxseed (up to one tablespoon per serving) if desired and top with pistachios if desired.

From Vegan Lunch Box