Carrot Casserole with Rice
by Editorial Staff
Carrot casserole with rice is a healthy and tasty treat for both children and adults. The casserole is quite easy to prepare, so you can serve a wonderful homemade dessert for tea.
Ingredients
- Carrots (large) – 1 pc. (250 g)
- Milk – 350 g
- Round rice – 150 g
- Egg (small) – 1 pc.
- Sour cream – 3 tbsp
- Butter – 30 g
- Sugar – 50 g
- Salt – 1 pinch
Directions
- Cut the carrots into thin semicircles. Pour milk over the carrots and simmer until soft, 15-20 minutes.
- Rinse the rice and add water (300 ml). Boil sticky rice porridge. To do this, bring to a boil over high heat, then reduce the heat and cook the rice for 25 minutes, stirring occasionally. Do not cover with a lid.
- Throw the finished carrots on a sieve and cool. Rub the carrots through a sieve. Add cooled rice porridge to the carrots.
- Add sugar, salt and beat in an egg. Mix the resulting mass.
- Leave a small piece of butter to grease the baking dish, add the rest of the butter to the carrots and rice.
- Grease a baking dish (I used a ceramic dish measuring 12×18 cm) with butter. Place the carrots and rice in a mold.
- Cook the rice and carrot casserole in the oven at 220 ° C for 30 minutes. Brush with sour cream while still warm carrot casserole with rice. Sour cream is absorbed a little and you get a delicate dessert.
Bon Appetit!
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