I found this recipe in a new book, “Vegan Lunch Box: 130 Amazing, Animal-Free Lunches That Kids and Grown-Ups Will Love!” by blogger Jennifer McCann (Lifelong Books). It’s in the main-dish chapter. I’m not sure it’s satisfying enough for a lunchtime entree, but it would make a tasty, nutritious dessert (or a delicious breakfast).

As you can see in the photo, McCann sent the pudding to school with her son along with Blackstrap Gingerbread With Lemon Sauce, a cup of organic applesauce and a pear.

COCONUT CARROT RICE PUDDING

Yield: 6 servings

1 pound carrots, peeled
1 (14-ounce) can light coconut milk
½ cup maple syrup
3 cups cooked brown basmati rice
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ cup golden raisins
Ground flaxseed (optional)
Finely chopped unsalted pistachios (optional)

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

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

Let cool. When ready to serve or pack, place a serving of pudding into a dish or container. If desired, stir in ground flaxseed (up to 1 tablespoon per serving) and top with pistachios.