Carrot Rice Pudding – Porkkana Laatikko

Last Updated on May 19, 2020 by Chef Mireille

In Scandinavian countries, rice porridges are very popular. As well as sweet porridges, rice is often also used in savory casserole type dishes. The rice they use is a starchy, short grain rice. The best substitute we have here is sticky/glutinous rice. In fact, they may be harvested from different places, but the sticky rice is pretty much the same they use in Scandinavia for these rice porridges and casseroles. If you don’t have an Asian market or a good market near you where you can buy sticky/sushi rice, you can substitute Arborio/risotto rice.

This recipe is adapted from The Cuisine of Finland by Anja Hill.

Carrot Rice Pudding – Porkkana Laatikko

Prep Time: 5 minutes

Cook Time: 55 minutes

Serves 4

Ingredients:

• 1 1/4 lbs. peeled and sliced carrots
• 1 teaspoon salt
• 1/2 cup sticky/glutinous rice
• 1/2 cup milk
• 2 tablespoons brown sugar
• 2 beaten eggs
• 1/2 teaspoon ground white pepper
• 1/3 cup breadcrumbs

Combine carrots and 2 cups water in a saucepan. Boil until the carrots are tender, about 20 minutes. Using a spider or slotted spoon, remove the carrots to a bowl, but reserve the water. Mash the carrots.

Bring the water the carrots were cooked in to a boil. Add salt, milk and rice. Reduce to a low simmer and cook, covered for 15 minutes, stirring occasionally.

In a small bowl, beat together the eggs, pepper and sugar. Beat well until thoroughly combined.

Preheat oven to 400 F. Spray casserole dish with non stick spray. Transfer rice to this dish and mix to combine. Add eggs and mix to combine. Sprinkle breadcrumbs on top.

Bake for 40 minutes, until golden brown.

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Carrot Rice Pudding – Porkkana Laatikko

Prep Time5 minutes mins

Cook Time55 minutes mins

Ingredients

• 1 1/4 lbs. peeled and sliced carrots
• 1 teaspoon salt
• 1/2 cup sticky/glutinous rice
• 1/2 cup milk
• 2 tablespoons brown sugar
• 2 beaten eggs
• 1/2 teaspoon ground white pepper
• 1/3 cup breadcrumbs

Instructions

• Combine carrots and 2 cups water in a saucepan. Boil until the carrots are tender, about 20 minutes. Using a spider or slotted spoon, remove the carrots to a bowl, but reserve the water. Mash the carrots.
• Bring the water the carrots were cooked in to a boil. Add salt, milk and rice. Reduce to a low simmer and cook, covered for 15 minutes, stirring occasionally.
• In a small bowl, beat together the eggs, pepper and sugar. Beat well until thoroughly combined.
• Preheat oven to 400 F. Spray casserole dish with non stick spray. Transfer rice to this dish and mix to combine. Add eggs and mix to combine. Sprinkle breadcrumbs on top.
• Bake for 40 minutes, until golden brown.

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