Puding-e Havij va Berenj (پودینگ هویج و برنج) — Persian Carrot and Rice Pudding

• 150 gWhite rice (short-grain or medium-grain) (rinsed until water runs mostly clear)
• 900 mlWater (for cooking rice and carrots)
• 3 gFine sea salt (about 1/2 tsp)
• 350 gCarrots (peeled and finely grated)
• 60 gUnsalted butter (plus extra for greasing the dish)
• 120 gGranulated sugar (adjust to taste after cooking carrots)
• 1 tspGround nutmeg (freshly grated preferred)
• 3 eachLarge eggs (room temperature)

Instructions

1. 1

   Rinse the rice in several changes of cool water until mostly clear, then drain well. In a medium saucepan, combine rice, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 35 minutes, stirring every 8–10 minutes to prevent sticking.

2. 2

   Meanwhile, preheat the oven to 160°C (320°F). Bring a kettle of water to a boil for the bain-marie. Lightly butter an 20 cm (8 in) baking dish or loaf pan. Set a larger roasting pan nearby that can hold the baking dish with space around it for hot water.

3. 3

   In a skillet over medium heat, melt the butter. Add the grated carrots and cook for 8–10 minutes, stirring often, until the carrots soften and turn glossy. Add the sugar and cook 3 minutes more, until the mixture looks syrupy and the carrot aroma becomes sweet and caramel-like.

4. 4

   When the rice is very tender and porridge-like, uncover and cook 5 minutes on low to reduce excess water; the mixture should be thick but still spoonable. Stir the cooked carrot mixture into the rice. Cook together for 2 minutes, stirring constantly, to evenly distribute color and sweetness.

5. 5

   Remove the pot from heat and let the mixture cool for 8 minutes so it is warm, not steaming hot. In a bowl, whisk the eggs with the nutmeg for 30 seconds. Add 120 ml of the warm rice-carrot mixture to the eggs and whisk to temper, preventing curdling.

6. 6

   Pour the tempered egg mixture back into the pot and stir thoroughly for 45–60 seconds until fully homogeneous. Immediately transfer to the buttered baking dish and smooth the top. Place the dish into the larger roasting pan, then pour boiling water into the roasting pan to reach halfway up the sides.

7. 7

   Bake at 160°C (320°F) for 35–40 minutes, until the edges are set and the center jiggles slightly like custard. A knife inserted near the center should come out mostly clean, with a few moist crumbs. Carefully remove from the water bath and cool on a rack for 45 minutes.

8. 8

   For best texture, cover and refrigerate for at least 2 hours (or overnight) to fully set and slice cleanly. Serve chilled or cool room temperature. If desired, warm individual portions for 15–20 seconds in the microwave to bring out the butter-nutmeg aroma.