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.