(6 ratings)
2 cups cooked, brown rice
1 cup skim milk
2 1/2 cups shredded carrots
2 eggs (or equivalent substitute)
2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
salt to taste
2 tablespoons crushed high-vitamin cereal flakes
Add cooked rice to milk in saucepan. Simmer uncovered until most of the liquid reduces and mixture is creamy, about 10 minutes.
Mix with remaining ingredients, except cereal crumbs, in 3-quart casserole. Sprinkle with crumbs.
Bake uncovered in preheated 325-degree oven, approximately 50 minutes until set.
Makes 6 servings
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