Rice Casserole with Carrots

A bright, unusual casserole of rice and carrots, sprinkled with coconut, will be a great start to the day. This delicate and flavorful carrot and rice casserole are easy to make. Try it!

Summary

Ingredients

• Round grain rice – 120 g (2/3 cup 200 ml)
• Milk – 200 ml
• Carrots – 250 g
• Egg – 1 pc.
• Coconut flakes (for dusting) – 40 g
• Sugar – 1 tbsp
• Salt – 0.5 teaspoon
• Ground nutmeg – a pinch
• Vegetable oil (for lubricating the mold) – 1 tbsp

Instructions

1. Rinse the rice well and put it in a saucepan. Pour in about 200 ml of water (the proportion of rice and cooking water is about 1: 2). Add a pinch of salt, stir, set to maximum heat and bring to a boil. Then reduce heat to low, cover, and cook rice, stirring occasionally, for about 15-20 minutes, until soft and soaked in water. Then let the boiled rice cool until warm.
2. Turn on the oven to heat up to 180 degrees. Peel the carrots, grate on a medium grater, and place in a deep bowl. Add the cooled rice to the bowl.
3. Break the egg into a separate bowl and beat with a fork or whisk until smooth. Pour the beaten egg into a bowl of rice and carrots. Add sugar. If you have a sweet tooth, increase the amount of sugar. Pour in milk. Stir. Add nutmeg and stir again. 

   

4. A baking dish, preferably a clay dish, with a diameter of 22 centimeters, grease with vegetable oil, and transfer the carrot-rice mass into it.
5. Smooth the surface and sprinkle with coconut. Draw a drawing with a spoon, if desired.
6. Place in an oven preheated to 180 degrees for about 50-60 minutes. The casserole should be browned and firm. Then remove the cooked rice casserole with carrots from the oven and cool.
7. Gently remove the casserole from the mold, cut into portions, and serve.

   

Bon Appetit!