Creamy Carrot Casserole

Ingredients

• 1 kg (2.2 lbs) carrots, grated 1 kg (2.2 lbs) carrots, grated
• 200 g (1 cup) short-grain rice 200 g (1 cup) short-grain rice
• 4 eggs 4 eggs
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• 50 g (1/4 cup) butter, melted 50 g (1/4 cup) butter, melted
• 50 g (1/4 cup) sugar 50 g (1/4 cup) sugar
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon 1/4 tsp ground cinnamon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the rice according to package instructions and set aside.
3. 3.
   In a large bowl, combine the grated carrots, cooked rice, eggs, heavy cream, melted butter, sugar, salt, nutmeg, and cinnamon. Mix well.
4. 4.
   Transfer the mixture to a greased baking dish.
5. 5.
   Bake for 45-50 minutes, or until the top is golden and the casserole is set.
6. 6.
   Allow the casserole to cool for a few minutes before serving.

Treat your ingredients with care...

• Carrots — Make sure to grate the carrots finely to ensure they cook evenly and blend well with the other ingredients.

Tips & Tricks

• For a twist, you can add a handful of raisins or chopped almonds to the casserole for added texture and flavor.
• If you prefer a sweeter dish, you can increase the amount of sugar to your liking.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve the Creamy Carrot Casserole as a main dish accompanied by a fresh green salad or steamed vegetables. It pairs well with a dollop of sour cream or lingonberry jam on top.

Presentation advice

Garnish the casserole with a sprinkle of fresh parsley or dill to add a pop of color and freshness to the dish. Serve it in a beautiful ceramic baking dish to showcase its inviting appearance.