Cardamom-Scented Carrot-Rice Pudding (Gajar Ki Kheer, from Pakistan)
Here is a more unusual rice pudding, but it is absolutely delicious. It makes a fairly loose but very creamy pudding and it makes alot. This recipie comes from the 1996 Farmer's Almanac.

1 quart half-and-half cream
1 quart milk (use whole)
1/2 cup short grain or pearl rice (don't use long grain- I think I used Arborio)
6 carrots, grated
1 cup sugar (or more to taste)
4 cardomom pods, lightly crushed or 1 to 1 1/2 teaspoons ground cardamom
blanched slivered almonds

In a large, heavy pan over medium-high heat, bring cream, milk and rice to a boil (by the way 1/2 cup rice is correct). Reduce heat to low and let simmer for 30 minutes, stirring often. In a separate pot bring 6 cups of water to a boil. Blanch carrots in boiling water for 3 minutes and drain well. Add to milk-rice mixture. Add sugar and cardamom. Cook until mixture has thickened slightly, about 15 minutes. Cool and serve in individual bowls, sprinkled with almonds.

Serves 8 to 10. Great make ahead dish!!