Indian Rice and Carrot Pudding

Directions

1. 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, about 15 minutes longer. If desired, stir in rose water. Serve warm, or refrigerate and serve chilled. Garnish each serving with remaining pistachios.