I’m a bit remiss on updating our Saturday night themes. It’s been an interesting few weeks, with a variety of different foods.
One interesting discovery was from the night we did foods from Finland. They were noted for blueberries, so we had some blueberry pies and cookies. But I made a dish traditionally enjoyed in Finland at Christmas.
This rice and carrot dish reminded me slightly of a take on rice pudding, with the carrots adding their own sweetness instead of sugars and. At the same time, it wasn’t so sweet that it felt like dessert. To make it more of a main dish I cooked a chicken breast, cut it into chunks and added it to the dish before putting it in the oven.
The recipe here is in European metric, making the conversions the most difficult part of the dish, but I’ve offered estimates. With these ingredients, as long as you keep the rice and liquid proportions in line with cooking rice traditionally, you should be in good shape.
Carrot and rice casserole
½ kg carrots (approx 1 lb)
water
1 ½ dl short-grain rice (2/3 cup)
5 dl liquid from boiled carrots (2 cups)
5 dl milk (2 cups)
2 eggs
salt
white pepper
nutmeg
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Boil the peeled and chopped carrots in salty water until tender.
Strain the liquid to a separate saucepan (5 dl), add the rice and cook until the liquid is absorbed. Blend the carrots and add them to the rice together with the remaining ingredients. Season with white pepper, nutmeg and salt if needed. Pour the mixture into a greased oven casserole and cook at 175 degrees Celsius (350F) for approximately one hour. (I found it didn’t take as long, just keep an eye on it) |
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