Carrot Rice Pudding
- 2 cups boiled rice
- 1/3 cup finely mashed carrot
- 2 teaspoons sugar
- salt
Carrots should be cooked until tender and then mashed. Add to nicely boiled rice, with sugar and a little salt. Cook together for a little while, being careful that the mixture does not stick and burn. Serve with cream.
Submitted by Jul 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min