1.5 dl (3/4 c) rice
1/2 l (1 pt) water
1/2 l (1 pt) milk
1/2 kg (1 lb) carrots
1/2 Tbs salt
1 Tbs brown sugar
2 eggs, beaten
bread crumbs
butter or margarine

Cook the rice first in water, then add the milk. Let simmer till soft and sticky. Cool. Rinse, peal and grate the carrots. Add to the carrots the seasonings and the beaten eggs. Add this mixture to the rice. Pour onto a greased baking dish, sprinkle bread brumbs on top and garnish with dots of butter or margarine. Bake in a 200 C (400 F) oven for 40 minutes. Serve with ham at Christmas meal.