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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 Cassyjean - Torrington, CT Jul 23, 2009
15 min 30 min 45 min
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