Prep 10 mins
Cook 40 mins
The Finns seem to have many interesting ways of preparing root vegetables. Here is one from Florence Schwartz's "Vegetable Cooking of All Nations". It looks like it would go nicely with roasted meats. Posted for ZWT3.
- 1 cup rice, cooked
- 2 cups milk
- 5 medium carrots, peeled and shredded
- 1 teaspoon salt
- 1 tablespoon dark brown sugar
- 2 eggs
- 3 tablespoons butter, melted
- 1⁄3 cup fine breadcrumbs or 1⁄3 cup cracker crumb
- Preheat the oven to 375°F.
- In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
- Butter a 1-1/2 quart casserole.
- Pour the carrot mixture into the casserole.
- Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
- Bake for 40 minutes or until the top is lightly brown.
I made it with water and skiped the sugar and it was sooo good! This dish is one of my favorite compfort foods ever! I serve it with soy sauce. I remember this dish from a finnish friend and it really brings back good mamories from university-times. Thank you so much for sharing, this is just great, cheap, fast to make, delish and good for you - the perfect dish!
Tried this the other night. It turned out like something more like a rice pudding than a savory side. It might make a better dessert (with the addition of a little more sugar) than a side dish as it was a tad on the sweet side. I used the regular holes on my shredder to do the carrots, but found that this recipe might be better served if the carrots were shredded using the fine holes instead as the carrots did not cook completely.