Carrot Casserole Recipe

• ½ kg Carrots (peeled & chopped)
• Water as required
• 1½ kg short-grain Rice
• 500 gm Carrot Stock
• 500 ml Milk
• 2 Eggs
• Salt to taste
• White Pepper to taste
• ½ tsp Nutmeg (Jaifal)

• Take carrots with salted water in a pan and boil until it is cooked. Drain and process in a blender.
• Put rice with carrot stock in a pot and cook until liquid is well absorbed in.
• Pour into carrot with remaining ingredients.
• Grease an oven casserole and transfer in whole carrot rice mixture.
• Set the oven at 175°C and bake it for 1 hr.
• Serve it hot.