Carrot bake

Name: Carrot bake (Porkkanalaatikko)
Cuisine: Finnish
Ingredients: 500 g/1¼ lb carrots, sliced; 500 ml/17 fl oz/generous 2 cups water; 5 ml/1 tsp salt; 100 g/3¾ oz/½ cup short grain rice; 100 ml/3½ fl oz/scant ½ cup milk; 25 g/1 oz/2 tbsp butter, softened, for greasing; 30 ml/2 tbsp demerara (raw) sugar; 2 eggs, beaten; 2.5 ml/½ tsp ground white pepper; 25 g/1 oz/½ cup fine fresh breadcrumbs

Porkkanalaatikko

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Carrots and rice are surprisingly well-suited partners. Finns tend to use short grain pudding rice rather than patna or basmati. The characteristic stickiness binds all the other ingredients together to make a satisfying dish.

Ingredients

500 g/1¼ lb carrots, sliced
500 ml/17

Europe
Finland
Side dish
Vegetarian

Method

Put the carrots in a large pan and cover generously with water. Bring the water to the boil, lower the heat and simmer for about 20 minutes until the carrots are tender. Remove the carrots with a slotted spoon and mash in a clean pan.
Bring the liquid the carrots were cooked in to the boil, then add the salt and the rice and simmer for 25 minutes. Add the milk