Summary

Ingredients

• 300 g carrot (s)
• 2 tablespoons oil
• 250 g lon rain rice
• 2 tablespoon curry powder
• 500 ml vegetable stock
• 40 g butter or mararine
• 300 g peas, frozen
• salt and pepper
• 1 pinch (s) sugar
• 2 medium egg (s)
• 200 g whipped cream
• Nutmeg, freshly grated
• 125 g Gouda cheese, rated

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Instructions

1. Peel the carrots and cut into cubes.
2. Heat the oil in a saucepan and sweat the rice until translucent while stirring. Sprinkle the curry powder on top and sweat briefly. Deglaze with vegetable stock, bring to a boil and cook on low heat for about 10 minutes with the lid closed.
3. In the meantime, melt the butter and fry the diced carrots in it. Add the peas and season the vegetables with salt, pepper and sugar. Mix the rice with the vegetables and place in a baking dish. Whisk the eggs with the cream, season with salt, pepper and nutmeg and stir in the grated cheese. Pour evenly over the ingredients in the mold.
4. Bake in a preheated oven at 180 ° C for about 25 minutes.
5. The casserole goes great with salad or cold roasts.
6. Tip for those who like it with a little meat: cut 300 g chicken breast into strips and fry in hot oil. Season with salt and pepper and remove from the pot. Then sweat the rice in the frying fat until translucent and continue as indicated above. Mix the meat strips with the other ingredients, place in the baking dish, pour the sauce over it and then bake as above.