Carrot Bake
Instructions:
This is a traditional Christmas dish, served to accompany baked ham on
Christmas day. Other accompaniments are turnip bake and beetroot salad
2 cups water
11â„2 cups pudding or short-grain rice
2 cups milk
21â„2 pounds carrots, peeled, cooked, and grated
2 eggs, beaten
salt, pepper, nutmeg to taste
2 TBS bread crumbs
2 TBS butter, diced
- Bring water and pudding rice to a boil.
- Cook until all the water has been absorbed. Add milk and simmer until rice is tender.
- Combine carrots, eggs, and seasonings with the cooked rice.
- Transfer to a buttered 8 x 10-inch baking dish.
- Top with bread crumbs and butter.
- Bake at 3758F for 40 minutes or until browned.