Ingredients
3-1/2 cups 1% milk1 cup shredded carrots1/2 cup uncooked basmati rice, washed and drained3/4 teaspoon ground cardamom1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 cup unsalted pistachios, chopped, divided1/2 cup agave nectar1/3 cup raisins1/4 teaspoon rose water, optional
Preparation
Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the chopped pistachios. Cook, covered, on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes longer. If desired, stir in rose water. Serve warm, or refrigerate and serve chilled. Garnish each serving with remaining pistachios.
